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Dairy Engineering

Author : Murlidhar Meghwal

Publisher : CRC Press

Page : 236 pages

File Size : 30,65 MB

Release : 2017-03-16

Category : Science

ISBN : 1315341980

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Book Description

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.





Dairy Engineering

Author : Murlidhar Meghwal

Publisher : CRC Press

Page : 398 pages

File Size : 26,6 MB

Release : 2017-03-16

Category : Cooking

ISBN : 1771883812

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Book Description

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.



Engineering Practices for Milk Products

Author : Megh R. Goyal

Publisher : CRC Press

Page : 396 pages

File Size : 47,23 MB

Release : 2019-09-30

Category : Science

ISBN : 0429559577

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Book Description

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.







Dairy Technology - Vol.02

Author : Shivashraya Singh

Publisher : New India Publishing

Page : 12 pages

File Size : 41,80 MB

Release : 2014-01-01

Category : Technology & Engineering

ISBN : 9383305096

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Book Description

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.