Author: Martin MortensenPublisher:
ISBN:
Category : Milkfat
Languages : en
Pages : 40
Book Description
Materials-balance Method for Determining Losses of Butterfat in the Creamery
Author: Martin MortensenPublisher:
ISBN:
Category : Milkfat
Languages : en
Pages : 40
Book Description
The Chemistry of Milk and Milk Products
Author: Megh R. GoyalPublisher: CRC Press
ISBN: 1000781062
Category : Technology & Engineering
Languages : en
Pages : 401
Book Description
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Techniques of Dairy Plant Testing
Author: Emery Fox GossPublisher:
ISBN:
Category : Nature
Languages : en
Pages : 374
Book Description
Author: 
Author: 
Author: 
Author: C. M. Nagel
Author: 
Author: 
Author: