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Author | : Murlidhar Meghwal |
Publisher | : CRC Press |
Total Pages | : 236 |
Release | : 2017-03-16 |
Genre | : Science |
ISBN | : 1315341980 |
Download Dairy Engineering Book in PDF, ePub and Kindle
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
Author | : W. James Harper |
Publisher | : |
Total Pages | : 638 |
Release | : 1976 |
Genre | : Technology & Engineering |
ISBN | : |
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Author | : Harper W. J. |
Publisher | : |
Total Pages | : |
Release | : 1986 |
Genre | : |
ISBN | : |
Download Dairy Technology and Engineering Book in PDF, ePub and Kindle
Author | : Shivashraya Singh |
Publisher | : New India Publishing |
Total Pages | : 12 |
Release | : 2014-01-01 |
Genre | : Technology & Engineering |
ISBN | : 9383305096 |
Download Dairy Technology - Vol.02 Book in PDF, ePub and Kindle
Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
Author | : Megh R. Goyal |
Publisher | : CRC Press |
Total Pages | : 396 |
Release | : 2019-09-30 |
Genre | : Science |
ISBN | : 0429559577 |
Download Engineering Practices for Milk Products Book in PDF, ePub and Kindle
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Author | : Yasin Khan |
Publisher | : |
Total Pages | : 233 |
Release | : 2013 |
Genre | : Dairy processing |
ISBN | : 9789383101092 |
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Author | : Rupesh S. Chavan |
Publisher | : CRC Press |
Total Pages | : 309 |
Release | : 2018-02-02 |
Genre | : Science |
ISBN | : 1351688847 |
Download Technological Interventions in Dairy Science Book in PDF, ePub and Kindle
This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.
Author | : Harper W. J. |
Publisher | : |
Total Pages | : |
Release | : 1986 |
Genre | : |
ISBN | : |
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Author | : Heinz-Gerhard Kessler |
Publisher | : |
Total Pages | : 732 |
Release | : 2002 |
Genre | : Biochemical engineering |
ISBN | : |
Download Food and Bio Process Engineering Book in PDF, ePub and Kindle
Author | : Shivashraya Singh |
Publisher | : New India Publishing Agency |
Total Pages | : 8 |
Release | : 2014-01-01 |
Genre | : Technology & Engineering |
ISBN | : 9383305088 |
Download Dairy Technology Book in PDF, ePub and Kindle
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.