Heat Induced Changes In Milk
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Heat Induced Changes In Milk
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Author : P. F. Fox
language : en
Publisher:
Release Date : 1995
Heat Induced Changes In Milk written by P. F. Fox and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Dairy processing categories.
Heat Induced Changes In Milk
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Author : International Dairy Federation
language : en
Publisher:
Release Date : 1995
Heat Induced Changes In Milk 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 1995 with categories.
Dairy Chemistry And Biochemistry
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Author : P. F. Fox
language : en
Publisher: Springer
Release Date : 2015-06-19
Dairy Chemistry And Biochemistry written by P. F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-19 with Technology & Engineering categories.
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Heat Induced Changes In Proteose Peptone Level Of Milk
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Author : N. C. Ganguli
language : de
Publisher:
Release Date : 1968
Heat Induced Changes In Proteose Peptone Level Of Milk written by N. C. Ganguli 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.
Heat Stability Of Concentrated Milk Systems
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Author : Joseph Dumpler
language : en
Publisher: Springer
Release Date : 2017-10-25
Heat Stability Of Concentrated Milk Systems written by Joseph Dumpler and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-25 with Technology & Engineering categories.
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
High Temperature Processing Of Milk And Milk Products
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Author : Hilton C. Deeth
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08
High Temperature Processing Of Milk And Milk Products written by Hilton C. Deeth 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 2017-05-08 with Technology & Engineering categories.
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Heat Induced Complex Formation In Milk
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Author : Jack Carl Trautman
language : en
Publisher:
Release Date : 1958
Heat Induced Complex Formation In Milk written by Jack Carl Trautman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Milk categories.
Influence Of Heat Induced Protein Changes In Milk On The Physical And Ultrastructural Properties Of Yogurt
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Author : Estelle Marie Parnell-Clunies
language : en
Publisher:
Release Date : 1986
Influence Of Heat Induced Protein Changes In Milk On The Physical And Ultrastructural Properties Of Yogurt written by Estelle Marie Parnell-Clunies and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with 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.
Applied Food Protein Chemistry
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Author : Zeynep Ustunol
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-19
Applied Food Protein Chemistry written by Zeynep Ustunol 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 2014-12-19 with Technology & Engineering categories.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.