Heat-induced Changes in Milk PDF Download

Author: P. F. Fox
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460

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Book Description

Author: P. F. Fox
Publisher: Springer
ISBN: 3319148923
Category : Technology & Engineering
Languages : en
Pages : 598

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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.

Author: International Dairy Federation
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: P. F. Fox
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 124

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Book Description

Author: Belgica). INTERNATIONL DAIRY FEDERATION (Bruxelas
Publisher:
ISBN:
Category :
Languages : en
Pages : 455

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Book Description
Thermal lprocessing of milk: processes and equipment. Use of kinetics in studying heat-induced changes in foods. Effect of heat treatmente on chemical and physical changes to milkkfat globules. thermal denaturatin of whey proteins. heat-induced changes in casein, incluiding interactions with whey proteins. Effect of heating and cooling on the milk salts and their interaction casein. Heat-induced changes in lactose: isomerization, degradation, maillard browning. Effect of heat treatment on the rennet coagulability of milk. effevt of thermal processing on the coagulability of milk by acid. Heat stability of milk. Changes in heat-treated milk products during storage. heat stability of concentrated milk. Nutritional quality of heat processed liquid milk. Heat-induced changes in the flavor of milk. Sensory quality of UHT milk. Thermal denaturation of indigenous milk enzymes. Thermal denaturation of bacterial enzymes in milk. Fouling and cleaning in mil processing. Heat-induced formation of N6-methyladenosene in milk. Assessment of heat treatment ol milk.

Author: Hilton C. Deeth
Publisher: John Wiley & Sons
ISBN: 1118460502
Category : Technology & Engineering
Languages : en
Pages : 600

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Book Description
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.

Author: Fédération internationale de laiterie
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 455

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Book Description

Author: Joseph Dumpler
Publisher: Springer
ISBN: 3658196963
Category : Technology & Engineering
Languages : en
Pages : 227

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Book Description
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.

Author: Nagesh Shamrao Mhatre
Publisher:
ISBN:
Category :
Languages : en
Pages : 270

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Book Description

Author: H. Burton
Publisher: Springer Science & Business Media
ISBN: 1461521572
Category : Technology & Engineering
Languages : en
Pages : 428

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Book Description
This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.