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Author : Hugh L. Cook,George H. Day
Publisher : Unknown
Page : 190 pages
File Size : 52,8 Mb
Release : 1947
Category : Dried milk
ISBN : CORNELL:31924074210299
Author : Cécile Le Floch-Fouéré,Pierre Schuck,Gaëlle Tanguy,Luca Lanotte,Romain Jeantet
Publisher : CRC Press
Page : 259 pages
File Size : 47,6 Mb
Release : 2020-11-25
Category : Technology & Engineering
ISBN : 9781351119481
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Author : United States. Congress. House. Committee on Interstate and Foreign Commerce
Publisher : Unknown
Page : 268 pages
File Size : 41,9 Mb
Release : 1943
Category : Dried milk
ISBN : UIUC:30112003020929
Author : United States. Congress. House. Committee on Interstate and Foreign Commerce
Publisher : Unknown
Page : 266 pages
File Size : 50,8 Mb
Release : 1943
Category : Electronic
ISBN : STANFORD:36105111140427
Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 50,9 Mb
Release : 2017-02-03
Category : Technology & Engineering
ISBN : 9781118930519
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Author : United States. Congress. Senate. Committee on Labor and Public Welfare. Subcommittee on Legislation Affecting the Food and Drug Administration
Publisher : Unknown
Page : 28 pages
File Size : 40,6 Mb
Release : 1956
Category : Dried milk
ISBN : MINN:31951D01732202U
Considers (84) S. 1614.
Author : United States. Congress. Senate. Labor and Public Welfare
Publisher : Unknown
Page : 36 pages
File Size : 40,7 Mb
Release : 1956
Category : Electronic
ISBN : STANFORD:36105119547540
Author : Dale Everett Butz
Publisher : Unknown
Page : 470 pages
File Size : 49,5 Mb
Release : 1950
Category : Dried milk
ISBN : MINN:319510019862642
Author : Margaret Ruth Purcell
Publisher : Unknown
Page : 58 pages
File Size : 52,7 Mb
Release : 1960
Category : Dried milk
ISBN : UVA:X030509757
Author : Carl W. Hall,Theodore Isaac Hedrick
Publisher : Unknown
Page : 360 pages
File Size : 41,8 Mb
Release : 1971
Category : Technology & Engineering
ISBN : MINN:31951000080808H
History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
Author : Dairy Industry Committee
Publisher : Unknown
Page : 36 pages
File Size : 44,6 Mb
Release : 1946
Category : Dairy products
ISBN : COLUMBIA:CU04185498
Author : Anthony George Mathis,Elsie Ruth de Noyer Anderson
Publisher : Unknown
Page : 24 pages
File Size : 41,7 Mb
Release : 1956
Category : Dried milk
ISBN : UVA:X030493162
Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 100 pages
File Size : 53,6 Mb
Release : 1959
Category : Concentrated milk
ISBN : OSU:32435070871637
Author : Jan Písecký
Publisher : Unknown
Page : 261 pages
File Size : 51,7 Mb
Release : 1997
Category : Evaporators
ISBN : 8798660608
Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 52,9 Mb
Release : 2015-10-15
Category : Technology & Engineering
ISBN : 9781118810309
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.