Author: Ken-ichi MoriPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 182
Book Description
Studies on Instantizing and Properties of Instantized Dry Milks
Author: Ken-ichi MoriPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 182
Book Description
A Study of the Physical Properties of Spray Dried Milk
Author: Wesley Alexander McGuganPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 166
Book Description
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 Properties of Foam Spray Dried Whole Eggs
Author: John Gilbert ReaganPublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 102
Book Description
The Properties of Milk in Relation to the Condensing and Drying of Whole Milk, Separated Milk, and Whey
Author: L. A. AllenPublisher:
ISBN:
Category : Condensed milk
Languages : en
Pages : 168
Book Description
A Study of the Use of Instant Dry Milk by Middle and East Tennessee Families
Author: Margaret Ann ReinschPublisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 77
Book Description
Publications and Patents
Author: United States. Agricultural Research Service. Eastern Regional Research CenterPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 484
Book Description
The Quarterly Bulletin
Author: Michigan. Agricultural Experiment Station, LansingPublisher:
ISBN:
Category :
Languages : en
Pages : 684
Book Description
A Study of Instant Type Nonfat Dry Milk
Author: John Ernest MontoureDairy Processing and Quality Assurance
Author: Ramesh C. ChandanPublisher: John Wiley & Sons
ISBN: 1118810295
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.