Milk Producers Group Resource Book PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Milk Producers Group Resource Book PDF full book. Access full book title Milk Producers Group Resource Book by Jurjen Draaijer. Download full books in PDF and EPUB format.
Author: Jurjen Draaijer
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 100
Get Book Here
Book Description
Author: Jurjen Draaijer
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 100
Get Book Here
Book Description
Author: G Smit
Publisher: Elsevier
ISBN: 1855737078
Category : Technology & Engineering
Languages : en
Pages : 565
Get Book Here
Book Description
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. - Reviews key developments in dairy food processing and their impact on product safety and quality - Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk - Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Author: Effie Tsakalidou
Publisher: Academic Press
ISBN: 0128033622
Category : Science
Languages : en
Pages : 288
Get Book Here
Book Description
Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. - Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products - Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world - Focuses on current concerns including animal health and welfare, product safety, and production technologies - Serves as a valuable resource for those involved in the non-cow milk sector
Author: Gösta Bylund
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 472
Get Book Here
Book Description
Author: Ashok Kumar Agrawal
Publisher: CRC Press
ISBN: 1771885491
Category : Science
Languages : en
Pages : 423
Get Book Here
Book Description
The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
Author: Simon Fong
Publisher: Springer Nature
ISBN: 9811583544
Category : Technology & Engineering
Languages : en
Pages : 817
Get Book Here
Book Description
This book proposes new technologies and discusses future solutions for ICT design infrastructures, as reflected in high-quality papers presented at the 5th International Conference on ICT for Sustainable Development (ICT4SD 2020), held in Goa, India, on 23–24 July 2020. The conference provided a valuable forum for cutting-edge research discussions among pioneering researchers, scientists, industrial engineers, and students from all around the world. Bringing together experts from different countries, the book explores a range of central issues from an international perspective.
Author: Francesco Conto
Publisher: John Wiley & Sons
ISBN: 1118906446
Category : Technology & Engineering
Languages : en
Pages : 508
Get Book Here
Book Description
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Author: Mutinda, G., Baltenweck, I. and Omondi, I.
Publisher: ILRI (aka ILCA and ILRAD)
ISBN: 9291464430
Category :
Languages : en
Pages : 99
Get Book Here
Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251352313
Category : Technology & Engineering
Languages : en
Pages : 111
Get Book Here
Book Description
This facilitator’s guide for sheep-related Farmer Field Schools (FFS) has been developed for the FAO project UTF/AZE/009, “Development and application of sustainable sheep production and food value chains”, in Azerbaijan. In Azerbaijan, small ruminant production plays an essential role in the livestock sector as it provides income for rural families and contributes to many households' livelihood.
Author: Jan Písecký
Publisher:
ISBN: 9788798660606
Category : Evaporators
Languages : en
Pages : 261
Get Book Here
Book Description
