Dairy
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The Principles Of Dairy Farming
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Author : Kenneth Russell
language : en
Publisher: Farming Press Limited
Release Date : 1985
The Principles Of Dairy Farming written by Kenneth Russell and has been published by Farming Press Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Technology & Engineering categories.
The milk industry. Regulations govening milk. Buildings and equipment. The systms should suit the farm. Cropping policy on dairy farms. Suitable crops to grow on dairy farms. The cheapest food for milk. Scientific basis for cow feeding. Planing feed the dairy herdin winter. Herd management in the winter. Herd management in the summer. Modern milking equipment. Some problems in milk production. Breeding better cows. Bull management. Calf rearing. Disease in dairy herds. Introduction dairy management. Profitabily in milk production.
The Dairy
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Author :
language : en
Publisher:
Release Date : 1890
The Dairy written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1890 with Dairy products categories.
Dairy Chemistry And Physics
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Author : Pieter Walstra
language : en
Publisher: Wiley-Interscience
Release Date : 1984-04-03
Dairy Chemistry And Physics written by Pieter Walstra and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984-04-03 with Science categories.
"Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
The Dairy
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Author : Anna Nicholas
language : en
Publisher:
Release Date : 1996
The Dairy written by Anna Nicholas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking (Dairy products) categories.
Advances In Dairy Products
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Author : Francesco Conto
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-18
Advances In Dairy Products written by Francesco Conto 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 2017-09-18 with Technology & Engineering categories.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Emerging Dairy Processing Technologies
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Author : Nivedita Datta
language : en
Publisher: John Wiley & Sons
Release Date : 2015-06-22
Emerging Dairy Processing Technologies written by Nivedita Datta 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 2015-06-22 with Technology & Engineering categories.
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Milk And Dairy Products In Human Nutrition
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Author : Young W. Park
language : en
Publisher: John Wiley & Sons
Release Date : 2013-04-09
Milk And Dairy Products In Human Nutrition written by Young W. Park 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 2013-04-09 with Technology & Engineering categories.
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Dairy Processing And Quality Assurance
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Author : Ramesh C. Chandan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-10-19
Dairy Processing And Quality Assurance written by Ramesh C. Chandan 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 2015-10-19 with Technology & Engineering categories.
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.
Milk And Dairy Product Technology
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Author : Edgar Spreer
language : en
Publisher: CRC Press
Release Date : 1998-01-07
Milk And Dairy Product Technology written by Edgar Spreer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-01-07 with Technology & Engineering categories.
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Publications Relating To The Dairy Industry
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Author : Dairy Industry Bureau
language : en
Publisher:
Release Date : 1940
Publications Relating To The Dairy Industry written by Dairy Industry Bureau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with categories.