Author: El-Sayed Shawki Mohamed El-SokkaryPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Influence of Processing on Some Chemical and Physical Properties of Dried Milk
Author: El-Sayed Shawki Mohamed El-SokkaryPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
A Study of the Effect of Processing Upon Some of the Chemical and Physical Properties of Dried Whole Milk
Author: Sherman Grant MenefeePublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 6
Book Description
Effect of Processing on the Chemical and Physical Properties of Evaporated Milk
Author: Amin Ahmed Abdel Aziz IsmailPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Powders
Author: Enrique Ortega-RivasPublisher: Springer Science & Business Media
ISBN: 0387276130
Category : Technology & Engineering
Languages : en
Pages : 382
Book Description
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
A Study of the Effect of Certain Processing Variables on Some Spray Dried Milk Products
Author: Clyde Howard AmundsonPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 380
Book Description
Some Physical and Chemical Properties of Dried Milk Products
Author: J. J. JanzenPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 308
Book Description
Dairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 0813804043
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Effect of Processing Methods on the Chemical and Physical Properties of Soybean Milks
Author: Millie Miu-yee WongPublisher:
ISBN:
Category : Soymilk
Languages : en
Pages : 120
Book Description
In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure. The manufacturing variables studied were soaking and blending times, size of beans, sprouting of the beans, drying temperatures for powdered soymilk, and hull-on and hull-off beans. The laboratory method giving optimum quality comprised, soaking the beans for four hours at 20°C, blending with boiling water for eight minutes and filtering hot. Large and medium sized beans, with the hulls removed, gave the highest quality soymilks. Pilot plant procedures were developed by scaling up the laboratory methods. Heat treatments were applied to soymilks with no added sugar, 5% and 10% sucrose, 5% lactose and 5% glucose. Heat treatment had little effect on the protein content of soymilks with no added sugar or with 5% and 10% added sucrose as measured by the dyebinding method. Browning was observed in the lactose and glucose added samples as a result of prolonged heating. The dye-binding capacity of the protein in soymilk varied with the sugar level, the type of carbohydrate and the length of the heating period. The most noticeable change due to heat treatment was an increase in viscosity. Soymilks were spray dried in a Anhydro Spray Dryer. Both drying temperature and drying time had an effect on the quality of the dried milk. The sample dried at the higher temperature was brown in color and gave lower test values for all the quality factors investigated. The Kjeldahl method for protein was compared with the dyebinding method and the results showed that the dye-binding method was suitable for estimating the protein content in soymilk. Varieties of soybeans investigated were Merit and Kanrich with the Merit soymilks being of higher quality.
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.
Author: Mengying Sun