A Technical Study Of The Solids Of Skimmed Milk Classic Reprint
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A Technical Study Of The Solids Of Skimmed Milk Classic Reprint
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Author : J A Whittington
language : en
Publisher: Forgotten Books
Release Date : 2018-03-28
A Technical Study Of The Solids Of Skimmed Milk Classic Reprint written by J A Whittington and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-28 with categories.
Excerpt from A Technical Study of the Solids of Skimmed Milk It Will be readily seen that other materials more or less valuable remain in the skim milk after the fat has been removed, and it is a study of this residue with wnien this thesis 18 concerned. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
A Technical Study Of The Solids Of Skimmed Milk
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Author : J. A. Whittington
language : en
Publisher: Legare Street Press
Release Date : 2023-07-18
A Technical Study Of The Solids Of Skimmed Milk written by J. A. Whittington and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-18 with History categories.
This book provides a technical study of the solids of skimmed milk, including protein, lactose, and mineral content. The book covers topics such as sampling techniques, analysis methods, and the effect of processing on the solids of skimmed milk. The book will be of interest to dairy scientists and engineers involved in the processing of milk and milk-derived products. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Yield Of Nonfat Dry Milk Solids From An Unit Of Milk Classic Reprint
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Author : Anthony George Mathis
language : en
Publisher: Forgotten Books
Release Date : 2018-09-07
Yield Of Nonfat Dry Milk Solids From An Unit Of Milk Classic Reprint written by Anthony George Mathis and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-07 with Business & Economics categories.
Excerpt from Yield of Nonfat Dry Milk Solids From an Unit of Milk The average yield of nonfat dry milk solids found in this study was pounds per 100 pounds of whole milk equivalent dried and pounds per 100 pounds of liquid skim milk. Small differences in yields between roller and spray process plants and between plants receiving only whole milk and only skim milk were not statistically significant. For the plants studied as a whole, variations in yields within indi vidual plants were less than variations among plants. The weighted average of the total solids in the liquid skim milk re covered in drying was percent. This rate of recovery varied more greatly within plants than among plants. The proportion of the fat in the skim milk that was recovered varied widely. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Handbook Of Food Analysis Two Volume Set
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2015-06-10
Handbook Of Food Analysis Two Volume Set written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-10 with Science categories.
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
The Chemical Examination Of Water Sewage Foods
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Author : J. E. Purvis
language : en
Publisher: CUP Archive
Release Date : 2018-02-20
The Chemical Examination Of Water Sewage Foods written by J. E. Purvis and has been published by CUP Archive this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-20 with Science categories.
Excerpt from The Chemical Examination of Water, Sewage, Foods: And Other Substances The books included in the Series present in a useful and handy form the knowledge now available in many branches of the subject. They are written by experts, and the authors are occupied, or have been occupied, either in investigations connected with the various themes or in their application and administration. They include the latest scientific and practical information offered in a manner which is not too technical. The bibliographies contain references to the literature of each subject which will ensure their utility to the Specialist. It has been the desire of the editors to arrange that the books should appeal to various classes of readers and it is hoped that they will be useful to the medical profession at home and abroad, to bacteriologists and laboratory students, to municipal engineers and architects, to medical officers of health and sanitary in spectors and to teachers and administrators. Many of the volumes Will contain material Which will be suggestive and instructive to members of Public Health and Hygiene Committees and it is intended that they shall seek to influence the large body of educated and intelligent public opinion interested in the problems of public health. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Tamime And Robinson S Yoghurt
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Author : A. Y. Tamime
language : en
Publisher: Elsevier
Release Date : 2007-03-22
Tamime And Robinson S Yoghurt written by A. Y. Tamime and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-22 with Technology & Engineering categories.
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. Includes developments in the understanding of the biochemical changes involved in yoghurt production Outlines significant technological advances in mechanisation and automation Discusses the nutritional value of yoghurt
Fat Detection
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Author : Jean-Pierre Montmayeur
language : en
Publisher: CRC Press
Release Date : 2009-09-14
Fat Detection written by Jean-Pierre Montmayeur and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-14 with Medical categories.
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Development And Manufacture Of Yogurt And Other Functional Dairy Products
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Author : Fatih Yildiz
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Development And Manufacture Of Yogurt And Other Functional Dairy Products written by Fatih Yildiz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Bakery Products
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Bakery Products written by Y. H. Hui and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Fats In Food Products
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Author : D. P. Moran
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fats In Food Products written by D. P. Moran and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.