Structure Of Dairy Products

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 41,6 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 : Anthony Stanley Rojko
Publisher : Unknown
Page : 262 pages
File Size : 46,7 Mb
Release : 1957
Category : Dairy products
ISBN : UVA:X030348546

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The Demand and Price Structure for Dairy Products by Anthony Stanley Rojko Pdf

Author : Ionel Rosenthal
Publisher : Rehovot Israel
Page : 240 pages
File Size : 44,8 Mb
Release : 1991
Category : Technology & Engineering
ISBN : WISC:89037945136

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Milk and Dairy Products by Ionel Rosenthal Pdf

This book is a condensed, up-to-date and well-structured compilation of the key knowledge in the field. It covers the chemical properties of milk, milk in its biological context, processing operations specific to dairy industry and manufacture of dairy products.

Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 474 pages
File Size : 50,5 Mb
Release : 1998
Category : Technology & Engineering
ISBN : 075140344X

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Technology of Dairy Products by Ralph Early Pdf

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 : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Page : 420 pages
File Size : 50,7 Mb
Release : 2018-10-22
Category : Technology & Engineering
ISBN : 9781118964224

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Microstructure of Dairy Products by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta Pdf

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Author : Ralph Early
Publisher : Wiley-VCH
Page : 328 pages
File Size : 53,9 Mb
Release : 1992
Category : Dairy processing
ISBN : WISC:89037945078

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The Technology of Dairy Products by Ralph Early Pdf

This text explains the methods of milk product manufacture, and describes the technology involved in production and the various influences that affect milk production. The processes of the dairy industry and their effect on the characteristics of the final product are covered in detail.

Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 43,9 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205

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Milk and Dairy Products in Human Nutrition by Young W. Park,George F. W. Haenlein Pdf

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Author : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 55,8 Mb
Release : 2001-03-31
Category : Technology & Engineering
ISBN : 0834219557

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Milk and Milk Products by A. Varnam,Jane P. Sutherland Pdf

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 : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
Publisher : Springer Nature
Page : 606 pages
File Size : 53,6 Mb
Release : 2020-05-29
Category : Technology & Engineering
ISBN : 9783030416614

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Dairy Fat Products and Functionality by Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash Pdf

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Author : Lincoln Maximilian Lampert
Publisher : Unknown
Page : 466 pages
File Size : 53,5 Mb
Release : 1975
Category : Dairy engineering
ISBN : CORNELL:31924000449037

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Modern Dairy Products by Lincoln Maximilian Lampert Pdf

This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques. Visit us at www.chemical-publishing.com

Author : Robert Jenness,Noble P. Wong,Elmer H. Marth,Mark Keeney
Publisher : Springer Science & Business Media
Page : 800 pages
File Size : 51,9 Mb
Release : 1988-09-30
Category : Technology & Engineering
ISBN : 0834213605

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Fundamentals of Dairy Chemistry by Robert Jenness,Noble P. Wong,Elmer H. Marth,Mark Keeney Pdf

Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 601 pages
File Size : 52,7 Mb
Release : 2009-03-03
Category : Technology & Engineering
ISBN : 9780813804040

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

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 : Anil Kumar Puniya
Publisher : CRC Press
Page : 744 pages
File Size : 54,9 Mb
Release : 2015-08-18
Category : Technology & Engineering
ISBN : 9781466578005

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Fermented Milk and Dairy Products by Anil Kumar Puniya Pdf

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Author : Lincoln Maximilian Lampert
Publisher : Unknown
Page : 424 pages
File Size : 52,9 Mb
Release : 1965
Category : Technology & Engineering
ISBN : UOM:39015000805013

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Modern Dairy Products by Lincoln Maximilian Lampert Pdf

Author : John W. Fuquay,P. F. Fox,P. L. H. McSweeney
Publisher : Unknown
Page : 0 pages
File Size : 53,7 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