Chemistry and Testing of Dairy Products
Author : Henry V. Atherton
Publisher :
Page : 416 pages
File Size : 35,54 MB
Release : 1977
Category : Technology & Engineering
ISBN :
Modern Dairy Products
Author : L. M. Lampert
Publisher :
Page : pages
File Size : 28,89 MB
Release : 1976
Category :
ISBN :
Book Description
Chemical Quality Assurance of Milk and Milk Products
Author : Kamal Gandhi
Publisher : Springer Nature
Page : 363 pages
File Size : 30,54 MB
Release : 2020-06-29
Category : Technology & Engineering
ISBN : 9811541671
Book Description
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.
Dairy Chemistry
Author : Harry Snyder
Publisher :
Page : 238 pages
File Size : 41,85 MB
Release : 1905
Category : Agricultural chemistry
ISBN :
Book Description
The Chemistry and Testing of Dairy Products
Author : John Alvin Newlander
Publisher :
Page : 410 pages
File Size : 16,24 MB
Release : 1964
Category : Dairy products
ISBN :
Book Description
Standard Methods For The Examination Of Dairy Products, Microbiological And Chemical / American Public Health Association
Author : American Public Health Association
Publisher : Legare Street Press
Page : 0 pages
File Size : 41,9 MB
Release : 2022-10-27
Category :
ISBN : 9781015853355
Book Description
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.
Encyclopedia of Dairy Sciences
Author : John W. Fuquay
Publisher :
Page : 0 pages
File Size : 27,40 MB
Release : 2011
Category : Dairy farming
ISBN : 9780123744036
Book Description
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
Dairy Chemistry and Biochemistry
Author : P. F. Fox
Publisher : Springer
Page : 598 pages
File Size : 49,58 MB
Release : 2015-06-19
Category : Technology & Engineering
ISBN : 3319148923
Book Description
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Handbook of Food Analysis - Two Volume Set
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 1530 pages
File Size : 46,62 MB
Release : 2015-06-10
Category : Science
ISBN : 1482297841
Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Advanced Analytical Techniques in Dairy Chemistry
Author : Kamal Gandhi
Publisher :
Page : 270 pages
File Size : 17,84 MB
Release : 2022
Category : Agriculture
ISBN : 9781071619407
Book Description
This book compiles the advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, Western blotting etc. It provides step-by-step protocols for easy reproduction. It also provides troubleshooting guides. This one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.
