The Manufacture of Low-acid Rennet-type Cottage Cheese PDF Download
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Author: Harry Lawrence Wilson
Publisher:
ISBN:
Category : Cottage cheese industry
Languages : en
Pages : 12
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Book Description
Author: Harry Lawrence Wilson
Publisher:
ISBN:
Category : Cottage cheese industry
Languages : en
Pages : 12
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Book Description
Author: Harry Ream Lochry
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 14
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Book Description
Cottage cheese is a nutritious food product which, when properly made and cared for, is valued highly by the public. It is essentially a skim milk curd into which cream is usually incorporated. The character and quality of the finished product, however, depend very largely on the methods of manufacture.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 184
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 160
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Book Description
Set includes revised editions of some issues.
Author: Ellis Tilton Williams
Publisher:
ISBN:
Category : 4-H clubs
Languages : en
Pages : 958
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Book Description
Author: United States Dairy Industry Bureau
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 14
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 260
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 190
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Book Description
Author: Jiri Klemes
Publisher: Elsevier
ISBN: 1845694678
Category : Technology & Engineering
Languages : en
Pages : 1068
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Book Description
Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. - Provides an overview of key drivers for better management - Reviews techniques for improvements in efficiency of water and energy use and waste water treatment - Examines house keeping proceedures and measurement and process control
Author: Dairy Industry Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
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Book Description
