Author : Glen Henry Schmidt
Publisher :
Page : 546 pages
File Size : 12,59 MB
Release : 1988
Category : Technology & Engineering
ISBN :
Hand- en studieboek voor produktie- en managementzaken in de melkveehouderij met gegevens van de zuivelsituatie in de VS
Author : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
Page : 534 pages
File Size : 36,22 MB
Release : 1985
Category : Technology & Engineering
ISBN : 9782763770505
Author : ROBERT JENNESS.
Publisher :
Page : pages
File Size : 43,92 MB
Release : 2018
Category :
ISBN : 9781788829540
Author : P. Walstra
Publisher : CRC Press
Page : 752 pages
File Size : 37,27 MB
Release : 1999-04-23
Category : Technology & Engineering
ISBN : 0824746414
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.
Author : P. Walstra
Publisher : CRC Press
Page : 808 pages
File Size : 37,95 MB
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 1420028014
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div
Author : John R. Campbell
Publisher : Waveland Press
Page : 567 pages
File Size : 10,92 MB
Release : 2016-01-29
Category : Technology & Engineering
ISBN : 1478632615
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 : Ramesh C. Chandan
Publisher : John Wiley & Sons
Page : 376 pages
File Size : 40,15 MB
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 0470276533
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Author : John W. Fuquay
Publisher :
Page : 0 pages
File Size : 17,10 MB
Release : 2011
Category : Dairy farming
ISBN : 9780123744036
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
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 19,93 MB
Release : 2011-03-15
Category : Technology & Engineering
ISBN : 0813817463
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author : Donald L. Bath
Publisher :
Page : 600 pages
File Size : 19,93 MB
Release : 1978
Category : Technology & Engineering
ISBN :
