Dairy Science And Technology
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Dairy Science And Technology
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Author : Fondation de technologie laitière du Québec
language : en
Publisher: Presses Université Laval
Release Date : 1985
Dairy Science And Technology written by Fondation de technologie laitière du Québec and has been published by Presses Université Laval this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Butter categories.
Dairy Science And Technology Second Edition
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Author : P. Walstra
language : en
Publisher: CRC Press
Release Date : 2005-09-29
Dairy Science And Technology Second Edition written by P. Walstra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-09-29 with Technology & Engineering categories.
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Advanced Dairy Science And Technology
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Author : Trevor Britz
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-30
Advanced Dairy Science And Technology written by Trevor Britz 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 2008-04-30 with Technology & Engineering categories.
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
Dairy Science And Technology
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Author : Gavin White
language : en
Publisher:
Release Date : 2020
Dairy Science And Technology written by Gavin White and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Colloidal Particles categories.
Enzymes Beyond Traditional Applications In Dairy Science And Technology
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Author : Y.S. Rajput
language : en
Publisher: Elsevier
Release Date : 2023-01-26
Enzymes Beyond Traditional Applications In Dairy Science And Technology written by Y.S. Rajput and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-26 with Technology & Engineering categories.
A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants. This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing. Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing Presents the enzymatic conversion of lactose into ß-galactooligosaccharides, or tagatose?or producing low lactose milk Discusses indigenous enzymes in normal and mastitis milk Covers regulatory policies on enzyme use in food science
Dairy Science And Technology Second Edition
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Author : P. Walstra
language : en
Publisher: CRC Press
Release Date : 2005-09-29
Dairy Science And Technology Second Edition written by P. Walstra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-09-29 with Technology & Engineering categories.
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Dairy Science And Technology Handbook
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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 1993
Dairy Science And Technology Handbook written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Dairy processing categories.
Dairy Science And Technology
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Author : Gavin White
language : en
Publisher: Callisto Reference
Release Date : 2021-11-16
Dairy Science And Technology written by Gavin White and has been published by Callisto Reference this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-16 with Technology & Engineering categories.
Dairy refers to the business enterprise which deals with the harvesting and processing of animal milk from animals such as cows, goats, buffaloes and sheep. The branch of science which focuses on the production and manufacturing of various dairy products such as milk, cheese, yogurt and butter is termed as dairy science. It is also involved in the study of animal nutrition, animal reproduction and lactation. Dairy technology is a branch of engineering which explores the processing of milk and milk products. It also deals with the packaging, transportation and distribution of dairy products through applying principles from the fields of nutrition, bacteriology and biochemistry. This book provides significant information of this discipline to help develop a good understanding of dairy science and technology. While understanding the long-term perspectives of the topics, it makes an effort in highlighting their impact as a modern tool for the growth of the discipline. Those in search of information to further their knowledge will be greatly assisted by this book.
Dairy Technology
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Author : P. Walstra
language : en
Publisher: CRC Press
Release Date : 1999-04-23
Dairy Technology written by P. Walstra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-23 with Technology & Engineering categories.
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Dairy Science And Technology Handbook Volume 1
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Author : Y. H. Hui
language : en
Publisher: Wiley-Interscience
Release Date : 2006-10-13
Dairy Science And Technology Handbook Volume 1 written by Y. H. Hui and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-13 with Science categories.
A handbook featuring contributions from a variety of authors Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.