Encyclopedia Of Fermented Fresh Milk Products PDF Download
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Author | : Joseph A. Kurmann |
Publisher | : Springer Science & Business Media |
Total Pages | : 390 |
Release | : 1992-10-31 |
Genre | : Technology & Engineering |
ISBN | : 9780442008697 |
Download Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products Book in PDF, ePub and Kindle
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Author | : Jeremija L. J. Rasic |
Publisher | : |
Total Pages | : 368 |
Release | : 1992 |
Genre | : Fermented milk |
ISBN | : |
Download Encyclopedia of Fermented Fresh Milk Products Book in PDF, ePub and Kindle
Author | : Anil Kumar Puniya |
Publisher | : CRC Press |
Total Pages | : 583 |
Release | : 2015-08-18 |
Genre | : Technology & Engineering |
ISBN | : 1040054102 |
Download Fermented Milk and Dairy Products Book in PDF, ePub and Kindle
This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.
Author | : Adnan Y. Tamime |
Publisher | : John Wiley & Sons |
Total Pages | : 280 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 140517238X |
Download Fermented Milks Book in PDF, ePub and Kindle
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Author | : Nirmal Sinha |
Publisher | : John Wiley & Sons |
Total Pages | : 850 |
Release | : 2007-04-23 |
Genre | : Technology & Engineering |
ISBN | : 0470113545 |
Download Handbook of Food Products Manufacturing Book in PDF, ePub and Kindle
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author | : |
Publisher | : Academic Press |
Total Pages | : 4072 |
Release | : 2011-03-25 |
Genre | : Technology & Engineering |
ISBN | : 0123744075 |
Download Encyclopedia of Dairy Sciences Book in PDF, ePub and Kindle
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author | : B.A. Law |
Publisher | : Springer Science & Business Media |
Total Pages | : 381 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461311217 |
Download Microbiology and Biochemistry of Cheese and Fermented Milk Book in PDF, ePub and Kindle
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author | : Barbara S. Hutchinson |
Publisher | : CRC Press |
Total Pages | : 554 |
Release | : 2002-07-17 |
Genre | : Science |
ISBN | : 9780203909119 |
Download Using the Agricultural, Environmental, and Food Literature Book in PDF, ePub and Kindle
This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a
Author | : Y. H. Hui |
Publisher | : John Wiley & Sons |
Total Pages | : 1240 |
Release | : 2007-04-27 |
Genre | : Technology & Engineering |
ISBN | : 047012525X |
Download Handbook of Food Products Manufacturing, Volume 2 Book in PDF, ePub and Kindle
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Author | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 208 |
Release | : 1992-02-01 |
Genre | : Medical |
ISBN | : 0309046858 |
Download Applications of Biotechnology in Traditional Fermented Foods Book in PDF, ePub and Kindle
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.