Encyclopedia Of Dairy Sciences

Author : Anonim
Publisher : Academic Press
Page : 4072 pages
File Size : 53,9 Mb
Release : 2011-03-25
Category : Technology & Engineering
ISBN : 9780123744074

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Encyclopedia of Dairy Sciences by Anonim Pdf

Dairy Science, Four Volume Set 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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated 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. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Author : Hubert Roginski
Publisher : Unknown
Page : 128 pages
File Size : 54,9 Mb
Release : 2003
Category : Electronic
ISBN : OCLC:769415806

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Encyclopedia of Dairy Sciences by Hubert Roginski Pdf

Author : Hubert Roginski
Publisher : Unknown
Page : 0 pages
File Size : 47,7 Mb
Release : 2003
Category : Electronic
ISBN : OCLC:769415444

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Encyclopedia Of Dairy Sciences by Hubert Roginski Pdf

Author : Hubert Roginski
Publisher : Unknown
Page : 128 pages
File Size : 44,7 Mb
Release : 2003
Category : Electronic
ISBN : OCLC:769801813

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Encyclopedia of Dairy Sciences by Hubert Roginski Pdf

Author : Anonim
Publisher : Academic Press
Page : 0 pages
File Size : 48,9 Mb
Release : 2021-10-06
Category : Science
ISBN : 0128187662

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Encyclopedia of Dairy Sciences by Anonim 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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This encyclopedia 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. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health. The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area. Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly

Author : John W. Fuquay
Publisher : Unknown
Page : 128 pages
File Size : 40,7 Mb
Release : 2011
Category : Dairy farming
ISBN : 1780347340

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Encyclopedia of Dairy Sciences by John W. Fuquay Pdf

Provides 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 : Jessica Gwyn Davis
Publisher : Unknown
Page : 659 pages
File Size : 53,7 Mb
Release : 1965
Category : Electronic
ISBN : OCLC:1110297491

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The Supplement to A Dictionary of Dairying by Jessica Gwyn Davis Pdf

Author : Christian Snider
Publisher : Unknown
Page : 0 pages
File Size : 43,7 Mb
Release : 2015-02-12
Category : Dairy cattle
ISBN : 1632392720

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Encyclopedia of Milk Production: Volume I (Animal Health and Nutrition) by Christian Snider Pdf

This book is aimed at presenting new developments in knowledge related to milk production. It is dedicated to detailed analysis of various fields with aspects of genetics factors and the molecular and cellular mechanisms, animal supervision, nutrition and husbandry. This book will prove to be beneficial for students, researchers, teaching staff and practicing professionals associated with dairy science, animal science, food science, nutrition, physiology, biochemistry, veterinary medicine and related fields. There are extensive references in this book which will help readers in future endeavors regarding the developments in this field.

Author : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
Publisher : CRC Press
Page : 808 pages
File Size : 41,6 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 : Christian Snider
Publisher : Unknown
Page : 0 pages
File Size : 46,8 Mb
Release : 2015-02-12
Category : Dairy cattle
ISBN : 1632392739

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Encyclopedia of Milk Production: Volume II (Animal Health and Management) by Christian Snider Pdf

This book deals with various aspects related to dairy production including animal nutrition, supervision, breeding and their health. It presents first-hand experience of experts and scientific style of interpreting and integrating available data with their own views. This book will be beneficial for students, researchers, and practitioners engaged in dairy science, animal science, nutrition, physiology, veterinary medicine and other related fields. There are extensive discussions in the book which will be of great help to readers for future references regarding the latest developments in this field.

Author : Joseph A. Kurmann,Jeremija L. Rasic,Manfred Kroger
Publisher : Springer Science & Business Media
Page : 390 pages
File Size : 47,6 Mb
Release : 1992-10-31
Category : Technology & Engineering
ISBN : 0442008694

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Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products by Joseph A. Kurmann,Jeremija L. Rasic,Manfred Kroger Pdf

This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.

Author : Yasmine Motarjemi,Gerald Moy,Ewen Todd
Publisher : Academic Press
Page : 2304 pages
File Size : 45,8 Mb
Release : 2013-12-12
Category : Technology & Engineering
ISBN : 9780123786135

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Encyclopedia of Food Safety by Yasmine Motarjemi,Gerald Moy,Ewen Todd Pdf

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Author : Wilson G. Pond,Duane E. Ullrey,Charlotte Kirk Baer
Publisher : CRC Press
Page : 1990 pages
File Size : 55,7 Mb
Release : 2018-10-08
Category : Nature
ISBN : 9781000034264

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Encyclopedia of Animal Science - (Two-Volume Set) by Wilson G. Pond,Duane E. Ullrey,Charlotte Kirk Baer Pdf

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.

Author : Anonim
Publisher : Unknown
Page : 1002 pages
File Size : 52,9 Mb
Release : 1980
Category : Dairying
ISBN : UCAL:B5002708

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Journal of Dairy Science by Anonim Pdf

Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 41,8 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.