Anhydrous Milk Fat
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Techniques For The Production Of Anhydrous Milk Fat
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Author : International Dairy Federation
language : en
Publisher:
Release Date : 1968
Techniques For The Production Of Anhydrous Milk Fat written by International Dairy Federation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with categories.
Gb 19646 2010 Translated English Of Chinese Standard Gb19646 2010
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Author : https://www.chinesestandard.net
language : en
Publisher: https://www.chinesestandard.net
Release Date : 2015-04-06
Gb 19646 2010 Translated English Of Chinese Standard Gb19646 2010 written by https://www.chinesestandard.net and has been published by https://www.chinesestandard.net this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-06 with Health & Fitness categories.
This Standard is applicable to cream, butter and anhydrous milkfat.
Properties Of Anhydrous Milk Fat And Its Fractions
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Author : Hsing-Chi Lee
language : en
Publisher:
Release Date : 1992
Properties Of Anhydrous Milk Fat And Its Fractions written by Hsing-Chi Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.
Dairy Fats And Related Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2009-09-08
Dairy Fats And Related Products written by Adnan Y. Tamime 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 2009-09-08 with Technology & Engineering categories.
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Methods For The Chemical Analysis Of Anhydrous Milk Fat Clarified Butter Butter Oil Or Ghee
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Author :
language : en
Publisher:
Release Date :
Methods For The Chemical Analysis Of Anhydrous Milk Fat Clarified Butter Butter Oil Or Ghee written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Processing Of Anhydrous Milk Fat Using A Continuous Supercritical Carbon Dioxide System
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Author : Ajay Rajeshwar Bhaskar
language : en
Publisher:
Release Date : 1992
Processing Of Anhydrous Milk Fat Using A Continuous Supercritical Carbon Dioxide System written by Ajay Rajeshwar Bhaskar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with categories.
Anhydrous Milk Fat Determination Of Sterol Composition By Gas Liquid Chromatography Reference Method
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Author : British Standards Institute Staff
language : en
Publisher:
Release Date : 2006-02-15
Anhydrous Milk Fat Determination Of Sterol Composition By Gas Liquid Chromatography Reference Method written by British Standards Institute Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-02-15 with categories.
Milk, Dairy products, Animal fats, Food products, Food testing, Chemical analysis and testing, Determination of content, Sterols, Cholesterol, Gas-liquid chromatography
Milk Fat
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Author : Kanes K. Rajah
language : en
Publisher:
Release Date : 1991
Milk Fat written by Kanes K. Rajah and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Technology & Engineering categories.
Off Tastes In Raw And Reconstituted Milk
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Author : H. Kim
language : en
Publisher: Food & Agriculture Org.
Release Date : 1983
Off Tastes In Raw And Reconstituted Milk written by H. Kim and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Electronic books categories.
Dairy Fat Products And Functionality
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Author : Tuyen Truong
language : en
Publisher: Springer Nature
Release Date : 2020-05-29
Dairy Fat Products And Functionality written by Tuyen Truong and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-29 with Technology & Engineering categories.
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.