Author: Michigan State University. Agricultural Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 264
Book Description
Homogenized Milk
Author: Michigan State University. Agricultural Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 264
Book Description
The Homogenizing of Milk and Cream
Author: John Lucas BishopEncyclopedia of Dairy Sciences
Author: Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
Book Description
Dairy Science, Four Volume Set 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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated 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. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Dairy Chemistry and Biochemistry
Author: P. F. FoxPublisher: Springer
ISBN: 3319148923
Category : Technology & Engineering
Languages : en
Pages : 598
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.
Homogenized Milk
Author: George Malcolm TroutPublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 264
Book Description
Technology of Dairy Products
Author: Ralph EarlyPublisher: Springer Science & Business Media
ISBN: 9780751403442
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
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.
Effect of Homogenization on the Curd Tension, Digestibility, and Keeping Quality of Milk
Author: C. J. BabcockPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
Book Description
Emerging Dairy Processing Technologies
Author: Nivedita DattaPublisher: John Wiley & Sons
ISBN: 1118560620
Category : Technology & Engineering
Languages : en
Pages : 361
Book Description
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Retail Food Prices by Cities
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 88
Book Description
Technical Bulletin
Author: Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 1094
Book Description