Drying In The Dairy Industry
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Drying In The Dairy Industry
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Author : Cécile Le Floch-Fouéré
language : en
Publisher: CRC Press
Release Date : 2020-11-25
Drying In The Dairy Industry written by Cécile Le Floch-Fouéré and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Technology & Engineering categories.
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Handbook Of Drying For Dairy Products
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Author : C. Anandharamakrishnan
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-01
Handbook Of Drying For Dairy Products written by C. Anandharamakrishnan 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 2017-05-01 with Technology & Engineering categories.
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Drying Of Milk And Milk Products
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Author : Carl W. Hall
language : en
Publisher:
Release Date : 1971
Drying Of Milk And Milk Products written by Carl W. Hall and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Technology & Engineering categories.
History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
Evaporation Membrane Filtration And Spray Drying In Milk Powder And Cheese Production
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Author : Robert Hansen
language : en
Publisher:
Release Date : 1985
Evaporation Membrane Filtration And Spray Drying In Milk Powder And Cheese Production written by Robert Hansen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cheese categories.
Concentrated And Dried Dairy Products
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Author : Marijana Carić
language : en
Publisher: Wiley-VCH
Release Date : 1994
Concentrated And Dried Dairy Products written by Marijana Carić and has been published by Wiley-VCH this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Concentrated milk categories.
Presents a comprehensive overview of the latest technology and techniques used in the manufacture of concentrated and dried dairy products. Identifies each group's theoretical background and basic principles, examines the relationship between technology and product quality, and discusses new developments in equipment. Examines the technologies behind traditional concentrated and dried dairy products as well as such special products as whey protein products, casein, recombined milk, lactose, infant formulas, etc. For food and dairy scientists, technologists, engineers, and professionals in related food industries.
Dairy Processing And Quality Assurance
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Author : Ramesh C. Chandan
language : en
Publisher: John Wiley & Sons
Release Date : 2009-03-03
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 2009-03-03 with Technology & Engineering categories.
Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Dry Milks
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Author : Clyde E. Beardslee
language : en
Publisher:
Release Date : 1948
Dry Milks written by Clyde E. Beardslee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1948 with Dried milk categories.
Dairy Processing And Quality Assurance
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Author : Ramesh C. Chandan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-10-15
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 2015-10-15 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.
Drying In The Dairy Industry
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Author : Cécile Le Floch-Fouéré
language : en
Publisher: CRC Press
Release Date : 2020-11-25
Drying In The Dairy Industry written by Cécile Le Floch-Fouéré and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Technology & Engineering categories.
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Drying Milk And Milk Products
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Author : Carl W. Hall
language : en
Publisher:
Release Date : 1960
Drying Milk And Milk Products written by Carl W. Hall and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with categories.