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Author: Richard Kenneth Robinson
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 534
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Book Description
Author: Richard Kenneth Robinson
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 534
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Book Description
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 0470995912
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Author: R. K. Robinson
Publisher: Springer Science & Business Media
ISBN: 146848172X
Category : Technology & Engineering
Languages : en
Pages : 523
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Book Description
As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.
Author: Trevor Britz
Publisher: John Wiley & Sons
ISBN: 0470698055
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444301659
Category : Technology & Engineering
Languages : en
Pages : 344
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Book Description
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Author: Niir Board
Publisher: National Institute of Industrial Re
ISBN: 9788186623442
Category : Dairy products
Languages : en
Pages : 501
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Book Description
The Dairy Industries In Many Countries A Major Contributor To The Manufacturing Capacity Of The Food Sector, And As More Components Of Milk Are Utilized In Processed Food, So This Importance Is Likely To Grow. The Book Is Devoted Solely To Milk And Its Products. The Book Deals With Processes, Formulae, Project Profiles, Details Of Plant Machinery And Raw Materials With Their Resources Etc. Of Various Dairy Products.
Author: Richard Kenneth Robinson
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 0
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Book Description
Author: R. Robinson
Publisher: Springer Science & Business Media
ISBN: 1461520576
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
Author: R Robinson
Publisher:
ISBN: 9781461520580
Category :
Languages : en
Pages : 500
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Book Description
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 140517238X
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
