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Author : W. James Harper,Carl W. Hall
Publisher : Unknown
Page : 638 pages
File Size : 47,9 Mb
Release : 1976
Category : Dairy engineering
ISBN : WISC:89031310188
Author : Edgar Spreer
Publisher : Routledge
Page : 691 pages
File Size : 42,7 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351431354
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 : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
Publisher : CRC Press
Page : 808 pages
File Size : 48,7 Mb
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 9781420028010
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 : 50,8 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051
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 : Sukumar De
Publisher : Unknown
Page : 539 pages
File Size : 49,5 Mb
Release : 1991
Category : Dairying
ISBN : OCLC:1054256891
Author : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
Page : 534 pages
File Size : 54,9 Mb
Release : 1985
Category : Butter
ISBN : 2763770509
Author : Nivedita Datta,Peggy M. Tomasula
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 43,7 Mb
Release : 2015-07-01
Category : Technology & Engineering
ISBN : 9781118560440
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Author : P. Walstra
Publisher : CRC Press
Page : 752 pages
File Size : 52,7 Mb
Release : 1999-04-23
Category : Technology & Engineering
ISBN : 9780824746414
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.
Author : R. K. Robinson
Publisher : Springer Science & Business Media
Page : 523 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468481723
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 : R. Robinson
Publisher : Springer Science & Business Media
Page : 491 pages
File Size : 40,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520573
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 : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 104 pages
File Size : 43,7 Mb
Release : 1976
Category : Dairy products
ISBN : STANFORD:36105130658565
Author : D. Mudgil,S.B. Mudgil
Publisher : Scientific Publishers
Page : 138 pages
File Size : 49,7 Mb
Release : 2015-01-01
Category : Technology & Engineering
ISBN : 9789386102324
The objective of this book is to provide single platform for giving knowledge about the Dairy Technology discipline. This book contains about 1000 technical and general terms frequently used in the dairy sector. The terms in the book covers market milk, dairy processing, fat rich dairy products, cheese and fermented milks technology, traditional dairy and food products, ice cream and frozen desserts, condensed and dried milk, by-products technology and packaging technology.
Author : Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Publisher : IGI Global
Page : 413 pages
File Size : 47,8 Mb
Release : 2018-04-27
Category : Technology & Engineering
ISBN : 9781522553649
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 474 pages
File Size : 43,8 Mb
Release : 1998
Category : Technology & Engineering
ISBN : 075140344X
This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.
Author : Anonim
Publisher : ILRI (aka ILCA and ILRAD)
Page : 94 pages
File Size : 46,5 Mb
Release : 2024-06-02
Category : Electronic
ISBN : 8210379456XXX