Dairy Science And Technology Second Edition

Author : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
Publisher : CRC Press
Page : 808 pages
File Size : 41,7 Mb
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 9781420028010

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Dairy Science and Technology, Second Edition by P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts Pdf

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.

Author : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
Publisher : CRC Press
Page : 808 pages
File Size : 42,6 Mb
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 0824727630

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Dairy Science and Technology, Second Edition by P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts Pdf

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.

Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 44,5 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051

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Advanced Dairy Science and Technology by Trevor Britz,Richard K. Robinson Pdf

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 : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
Page : 534 pages
File Size : 44,9 Mb
Release : 1985
Category : Butter
ISBN : 2763770509

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Dairy Science and Technology by Fondation de technologie laitière du Québec Pdf

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 42,5 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781118810309

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Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Author : Yiu H. Hui
Publisher : VCH Publishers
Page : 424 pages
File Size : 49,5 Mb
Release : 1993
Category : Technology & Engineering
ISBN : WISC:89046283057

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Dairy Science and Technology Handbook by Yiu H. Hui Pdf

Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 54,9 Mb
Release : 2017-09-18
Category : Technology & Engineering
ISBN : 9781118906446

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Advances in Dairy Products by Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte Pdf

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 : Glen Henry Schmidt,Lloyd Dale Van Vleck,M. F. Hutjens
Publisher : Unknown
Page : 546 pages
File Size : 43,7 Mb
Release : 1988
Category : Technology & Engineering
ISBN : WISC:89014672539

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Principles of Dairy Science by Glen Henry Schmidt,Lloyd Dale Van Vleck,M. F. Hutjens Pdf

Hand- en studieboek voor produktie- en managementzaken in de melkveehouderij met gegevens van de zuivelsituatie in de VS

Author : John W. Fuquay,P. F. Fox,P. L. H. McSweeney
Publisher : Unknown
Page : 0 pages
File Size : 49,6 Mb
Release : 2011
Category : Dairy farming
ISBN : 0123744032

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Encyclopedia of Dairy Sciences by John W. Fuquay,P. F. Fox,P. L. H. McSweeney Pdf

Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry

Author : Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross
Publisher : John Wiley & Sons
Page : 589 pages
File Size : 54,8 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276327

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Bakery Products by Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross Pdf

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Author : Edgar Spreer
Publisher : Routledge
Page : 691 pages
File Size : 45,8 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351431354

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Milk and Dairy Product Technology by Edgar Spreer Pdf

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 40,5 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995914

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Structure of Dairy Products by Adnan Y. Tamime Pdf

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 : G Smit
Publisher : Elsevier
Page : 536 pages
File Size : 53,7 Mb
Release : 2003-07-29
Category : Technology & Engineering
ISBN : 9781855737075

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Dairy Processing by G Smit Pdf

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 : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 280 pages
File Size : 49,7 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405172387

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Fermented Milks by Adnan Y. Tamime Pdf

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.

Author : P. Walstra
Publisher : CRC Press
Page : 752 pages
File Size : 53,5 Mb
Release : 1999-04-23
Category : Technology & Engineering
ISBN : 9780824746414

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Dairy Technology by P. Walstra Pdf

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.