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Author : Dairy Industry Bureau
Publisher : Unknown
Page : 6 pages
File Size : 43,9 Mb
Release : 1931
Category : Electronic
ISBN : STANFORD:36105130662757
Author : Salam Ibrahim,Rabin Gyawali,Tahl Zimmerman
Publisher : BoD – Books on Demand
Page : 126 pages
File Size : 55,5 Mb
Release : 2020-05-27
Category : Business & Economics
ISBN : 9781789843552
The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.
Author : Anonim
Publisher : Unknown
Page : 362 pages
File Size : 47,6 Mb
Release : 1894
Category : Dairy products
ISBN : RUTGERS:39030030112421
Author : North Central Regional Committee on Dairy Marketing Research
Publisher : Unknown
Page : 142 pages
File Size : 50,5 Mb
Release : 1962
Category : Dairy products
ISBN : CORNELL:31924014489086
Author : Anonim
Publisher : Unknown
Page : 64 pages
File Size : 51,6 Mb
Release : 1931
Category : Agriculture
ISBN : UVA:X030353771
Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 601 pages
File Size : 41,6 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813804040
Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Author : Carlos Risco,Pedro Melendez
Publisher : John Wiley & Sons
Page : 643 pages
File Size : 47,5 Mb
Release : 2011-08-04
Category : Medical
ISBN : 9780470960530
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
Author : John R. Campbell,Robert T. Marshall
Publisher : Unknown
Page : 0 pages
File Size : 53,7 Mb
Release : 2016
Category : Dairy products industry
ISBN : 1478611200
Author : United States. National Commission on Food Marketing
Publisher : Unknown
Page : 424 pages
File Size : 52,8 Mb
Release : 1966
Category : Electronic
ISBN : STANFORD:36105132177705
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 43,6 Mb
Release : 2009-01-30
Category : Technology & Engineering
ISBN : 9781444301656
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 : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 42,7 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 : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 42,7 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 9781118810293
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 : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 51,8 Mb
Release : 2001-03-31
Category : Technology & Engineering
ISBN : 0834219557
not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.
Author : Anonim
Publisher : Unknown
Page : 516 pages
File Size : 40,7 Mb
Release : 1964
Category : Dairy products
ISBN : CORNELL:31924069812703
Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 51,9 Mb
Release : 2017-09-18
Category : Technology & Engineering
ISBN : 9781118906446
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.