Heat Stability Of Concentrated Milk Systems PDF Download
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Author | : Joseph Dumpler |
Publisher | : Springer |
Total Pages | : 201 |
Release | : 2017-10-25 |
Genre | : Technology & Engineering |
ISBN | : 3658196963 |
Download Heat Stability of Concentrated Milk Systems Book in PDF, ePub and Kindle
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 | : Joseph Dumpler |
Publisher | : Springer Spektrum |
Total Pages | : 201 |
Release | : 2017-11-03 |
Genre | : Technology & Engineering |
ISBN | : 9783658196950 |
Download Heat Stability of Concentrated Milk Systems Book in PDF, ePub and Kindle
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 | : P. F. Fox |
Publisher | : |
Total Pages | : 460 |
Release | : 1995 |
Genre | : Dairy processing |
ISBN | : |
Download Heat-induced Changes in Milk Book in PDF, ePub and Kindle
Author | : Hilton C. Deeth |
Publisher | : John Wiley & Sons |
Total Pages | : 600 |
Release | : 2017-05-08 |
Genre | : Technology & Engineering |
ISBN | : 1118460502 |
Download High Temperature Processing of Milk and Milk Products Book in PDF, ePub and Kindle
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 | : Paul Gilbert Miller |
Publisher | : |
Total Pages | : 136 |
Release | : 1938 |
Genre | : |
ISBN | : |
Download The Heat Stability of Milk Proteins Book in PDF, ePub and Kindle
Author | : Ramesh C. Chandan |
Publisher | : John Wiley & Sons |
Total Pages | : 696 |
Release | : 2015-10-15 |
Genre | : Technology & Engineering |
ISBN | : 1118810309 |
Download Dairy Processing and Quality Assurance Book in PDF, ePub and Kindle
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.
Author | : Miguel de la Guardia |
Publisher | : John Wiley & Sons |
Total Pages | : 800 |
Release | : 2015-04-20 |
Genre | : Technology & Engineering |
ISBN | : 1118654331 |
Download Handbook of Mineral Elements in Food Book in PDF, ePub and Kindle
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.
Author | : Samuel Henry Ayers |
Publisher | : |
Total Pages | : 36 |
Release | : 1915 |
Genre | : Agriculture |
ISBN | : |
Download The Alcohol Test in Relation to Milk Book in PDF, ePub and Kindle
Author | : Paul L. H. McSweeney |
Publisher | : Springer |
Total Pages | : 498 |
Release | : 2019-03-30 |
Genre | : Technology & Engineering |
ISBN | : 9781493979745 |
Download Advanced Dairy Chemistry Book in PDF, ePub and Kindle
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author | : P. F. Fox |
Publisher | : |
Total Pages | : |
Release | : 2003 |
Genre | : Dairy products |
ISBN | : |
Download Advanced Dairy Chemistry: Proteins Book in PDF, ePub and Kindle