Milk and Dairy Product Technology

Author: Edgar Spreer

Publisher: Routledge

ISBN: 1351431358

Category: Technology & Engineering

Page: 483

View: 9421

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Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
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Technology of Dairy Products

Author: Ralph Early

Publisher: Springer Science & Business Media

ISBN: 9780751403442

Category: Technology & Engineering

Page: 446

View: 9787

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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.
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Dairy Technology

Principles of Milk Properties and Processes

Author: P. Walstra

Publisher: CRC Press

ISBN: 9780824746414

Category: Technology & Engineering

Page: 752

View: 701

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
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Processing Technologies for Milk and Milk Products

Methods, Applications, and Energy Usage

Author: Ashok Kumar Agrawal,Megh R. Goyal

Publisher: CRC Press

ISBN: 1351800221

Category: Technology & Engineering

Page: 380

View: 8521

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The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
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Milk and Milk Products

Technology, Chemistry and Microbiology

Author: A. Varnam,Jane P. Sutherland

Publisher: Springer Science & Business Media

ISBN: 9780834219557

Category: Nature

Page: 452

View: 8269

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Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability.
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Handbook of Food Science and Technology 3

Food Biochemistry and Technology

Author: Romain Jeantet,Thomas Croguennec,G?rard Brule,Pierre Schuck

Publisher: John Wiley & Sons

ISBN: 1848219342

Category: Technology & Engineering

Page: 436

View: 2232

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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
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Food Science and Technology Abstracts

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food

Page: N.A

View: 8398

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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
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Milk and Dairy Products as Functional Foods

Author: Ara Kanekanian

Publisher: John Wiley & Sons

ISBN: 1118635086

Category: Technology & Engineering

Page: 408

View: 7848

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There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
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Glossary Of Dairy Technology

Author: Mudgil, Deepak,Mudgil, S.B.

Publisher: Scientific Publishers

ISBN: 9386102323

Category:

Page: 138

View: 3878

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The objective of this book is to provide single platform for giving knowledge about the Dairy Technology discipline. This book contains about 1000 technical and general terms frequently used in the dairy sector. The terms in the book covers market milk, dairy processing, fat rich dairy products, cheese and fermented milks technology, traditional dairy and food products, ice cream and frozen desserts, condensed and dried milk, by-products technology and packaging technology.
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