Neutralized, Hydrolyzed, Fluid Cottage Cheese Whey in Frozen Dairy Desserts
Author : Cheryl Kay Young
Publisher :
Page : 250 pages
File Size : 34,59 MB
Release : 1978
Category : Frozen desserts
ISBN :
Author : Cheryl Kay Young
Publisher :
Page : 250 pages
File Size : 34,59 MB
Release : 1978
Category : Frozen desserts
ISBN :
Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
Page : 794 pages
File Size : 42,82 MB
Release : 2009-04-20
Category : Technology & Engineering
ISBN : 0387848657
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author : Scott David Peterson
Publisher :
Page : 274 pages
File Size : 15,28 MB
Release : 1992
Category :
ISBN :
Author :
Publisher :
Page : 950 pages
File Size : 29,33 MB
Release : 1980
Category : Food
ISBN :
Author :
Publisher :
Page : 472 pages
File Size : 18,37 MB
Release : 1981
Category : Chemical senses
ISBN :
Author : Karen Elaine Smith
Publisher :
Page : 354 pages
File Size : 39,94 MB
Release : 1983
Category : Beta-galactosidase
ISBN :
Author : Tadeusz Sienkiewicz
Publisher :
Page : 392 pages
File Size : 37,59 MB
Release : 1990
Category : Feeds
ISBN :
Discusses the problem of whey utilization in the field of dairy technology, particularly in production plants which manufacture cheese and fresh cheese products, acid whey, quarg and casein, and coprecipitates. Covers such topics as general problems of whey utilization, whey types and their composition, utilization of whey, investigation of whey and whey products, and other possibilities for the utilization of whey and the outlook. Aimed at technical college and university graduates in the field of food technology, practitioners operating in the field of dairying and in correspondending areas of food technology, as well as at the staff and students of scientific institutions.
Author :
Publisher :
Page : 790 pages
File Size : 17,46 MB
Release : 1980
Category : Diet
ISBN :
Author : Sheng-Hua Wang
Publisher :
Page : 238 pages
File Size : 10,16 MB
Release : 1992
Category :
ISBN :
Author : Chihwei Perry Chiu
Publisher :
Page : 284 pages
File Size : 40,94 MB
Release : 1984
Category : Fructose
ISBN :