The Milk Products Journal

Author : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 54,5 Mb
Release : 2001-03-31
Category : Technology & Engineering
ISBN : 0834219557

Get Book

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 : Anonim
Publisher : Unknown
Page : 516 pages
File Size : 45,8 Mb
Release : 1964
Category : Dairy products
ISBN : CORNELL:31924069812703

Get Book

Manufactured Milk Products Journal by Anonim Pdf

Author : American Public Health Association
Publisher : Legare Street Press
Page : 0 pages
File Size : 44,9 Mb
Release : 2022-10-27
Category : History
ISBN : 101585897X

Get Book

Standard Methods For The Examination Of Dairy Products, Microbiological And Chemical / American Public Health Association by American Public Health Association Pdf

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Anonim
Publisher : Unknown
Page : 926 pages
File Size : 52,7 Mb
Release : 1956
Category : Dairy products
ISBN : UCAL:$C207547

Get Book

The Milk Products Journal by Anonim Pdf

Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 48,8 Mb
Release : 2017-09-05
Category : Technology & Engineering
ISBN : 9781118906453

Get Book

Advances in Dairy Products by Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte Pdf

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.

Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 43,5 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205

Get Book

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 : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 46,9 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051

Get Book

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.

Author : John R. Campbell,Robert T. Marshall
Publisher : Waveland Press
Page : 549 pages
File Size : 55,5 Mb
Release : 2016-01-29
Category : Technology & Engineering
ISBN : 9781478632610

Get Book

Dairy Production and Processing by John R. Campbell,Robert T. Marshall Pdf

A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.

Author : Hilton C. Deeth,Michael J. Lewis
Publisher : John Wiley & Sons
Page : 584 pages
File Size : 53,6 Mb
Release : 2017-05-08
Category : Technology & Engineering
ISBN : 9781118460504

Get Book

High Temperature Processing of Milk and Milk Products by Hilton C. Deeth,Michael J. Lewis Pdf

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.

Author : Megh R. Goyal,Subrota Hati
Publisher : CRC Press
Page : 380 pages
File Size : 41,5 Mb
Release : 2019-09-30
Category : Science
ISBN : 9780429555107

Get Book

Engineering Practices for Milk Products by Megh R. Goyal,Subrota Hati Pdf

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Author : Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 45,7 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9780387774084

Get Book

The Sensory Evaluation of Dairy Products by Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt Pdf

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Author : G Smit
Publisher : Woodhead Publishing
Page : 1216 pages
File Size : 43,6 Mb
Release : 2003-07-29
Category : Technology & Engineering
ISBN : 1855736764

Get Book

Dairy Processing by G Smit Pdf

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.

Author : Ionel Rosenthal
Publisher : Rehovot Israel
Page : 240 pages
File Size : 51,7 Mb
Release : 1991
Category : Technology & Engineering
ISBN : WISC:89037945136

Get Book

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 : Joginder Singh,Ashish Vyas
Publisher : Woodhead Publishing
Page : 420 pages
File Size : 42,6 Mb
Release : 2022-01-18
Category : Technology & Engineering
ISBN : 9780323909327

Get Book

Advances in Dairy Microbial Products by Joginder Singh,Ashish Vyas Pdf

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Author : Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Woodhead Publishing
Page : 387 pages
File Size : 49,8 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9780128204795

Get Book

Dairy Foods by Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian Pdf

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing