Author: Hugh L. CookPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 188
Book Description
The Dry Milk Industry
Author: Hugh L. CookPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 188
Book Description
Nonfat Dry Milk
Author: United States. Congress. Senate. Committee on Labor and Public Welfare. Subcommittee on Legislation Affecting the Food and Drug AdministrationPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 28
Book Description
Considers (84) S. 1614.
Dry Milks
Author: Clyde E. BeardsleePublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 48
Book Description
The Forward Movement in the Dry Milk Industry
Author: American Dry Milk InstitutePublisher:
ISBN:
Category : Dried milk industry
Languages : en
Pages : 30
Book Description
The Dry Milk Industry
Author: Hugh L. CookPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 190
Book Description
Nonfat Dry Milk Solids
Author: United States. Congress. House. Committee on Interstate and Foreign CommercePublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 268
Book Description
Nonfat Dry Milk. S. 1614. May 1956
Author: United States. Congress. Senate. Labor and Public WelfarePublisher:
ISBN:
Category :
Languages : en
Pages : 36
Book Description
Sanitary and Quality Standards for the Dry Milk Industry
Author: Dairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Drying in the Dairy Industry
Author: Cécile Le Floch-FouéréPublisher: CRC Press
ISBN: 1351119494
Category : Technology & Engineering
Languages : en
Pages : 297
Book Description
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.