Author: Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 488
Book Description
XXI International Dairy Congress
Author: Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
Author: Syed S. H. RizviPublisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Dairy Field
Author: Animal Breeding Abstracts
Author: MILK the vital force
Author: International Dairy FederationPublisher: Springer Science & Business Media
ISBN: 9789027723307
Category : Technology & Engineering
Languages : en
Pages : 260
Book Description
The 22nd International Dairy Congress was the first to offer to participants the opportunity to present their work in the form of a poster, the object being to include more con tributions in the programme than there was time available for oral presentations. The posters were also intended to ~lace. up to a point, the brief communications that were received for. and published at. previous international dairy congresses but which had been criticized on various grounds. The Organizing Committee's criteria for the acceptance of a poster included the following : - the subject matter should not have appeared in print prior to the Congress - the poster should contain useful and mainly new information - the poster should have an adequate technical or scientific basis Authors whose posters were accepted were invited to display ~r material at the Congress and be present to explain it to interested participants. The texts presented are also publ ished in this volume. The International Dairy Federation is interested in the views of Congress participants and of readers of ~his volume as to the relative value of posters vs brief communications. Any comments will be kept for consideration when future Internat ional Congresses are planned : they should be sent to TDF Secretariat at the address below. IDF General Secretariat 41. square Vergote B-1040 Brussels September 1986 CON TEN T S MONDAY J. Kwiatkowski, M. Jurczak, M. Zajac / Effectiveness 1.
Our Common Future
Author: Publisher:
ISBN: 9780195531916
Category : Australia
Languages : en
Pages : 400
Book Description
Robinson: Modern Dairy Technology
Author: R. RobinsonPublisher: Springer Science & Business Media
ISBN: 1461520576
Category : Technology & Engineering
Languages : en
Pages : 491
Book Description
The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
Japan's Agricultural Market and Trade, 1979-March 1987
Author: Mary E. LassanyiPublisher:
ISBN:
Category : Japan
Languages : en
Pages : 564
Book Description
Whey and Lactose Processing
Author: J. G. ZadowPublisher: Springer Science & Business Media
ISBN: 9401128944
Category : Science
Languages : en
Pages : 497
Book Description
It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Bulletin D'informations
Author: International Dairy FederationPublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 42
Book Description