International Idf Standard 136 1986
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International Idf Standard 136 1986
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Author :
language : en
Publisher:
Release Date : 1986
International Idf Standard 136 1986 written by 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.
International Idf Standard
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Author :
language : en
Publisher:
Release Date : 1989
International Idf Standard written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Dairy products categories.
Tamime And Robinson S Yoghurt
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Author : A. Y. Tamime
language : en
Publisher: Elsevier
Release Date : 2007-03-22
Tamime And Robinson S Yoghurt written by A. Y. Tamime and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-22 with Technology & Engineering categories.
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. Includes developments in the understanding of the biochemical changes involved in yoghurt production Outlines significant technological advances in mechanisation and automation Discusses the nutritional value of yoghurt
Information Architecture
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Author : Alan Gilchrist
language : en
Publisher: Facet Publishing
Release Date : 2004
Information Architecture written by Alan Gilchrist and has been published by Facet Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Information organization categories.
The advent of the computer has facilitated an exponential growth in the tools and techniques for manipulating information. Much of the development has been ad-hoc, driven by general management practises of gaining productivity and efficiency through the greater use of computers. Little attention has been paid to the broader issues of coherence and co-ordination of the information increasingly used to drive modern organizations. This book addresses these broader issues. It starts from the perception that information systems and sources need to be designed within a framework, an architecture, which requires a detailed understanding of the roles of the information and the tools to manipulate it, within the organization. The different elements of the architecture are described and analysed and the necessity to undertake detailed and continuous research into developments in computer hardware, software and in information management is emphasised. In addition, the roles of the various parties, general management, computing personnel and information professionals as joint owners of the information architecture are analysed. Chapters include: overview of information architecture; hardware, networks and software; the need to plan IT environments; working with IT personnel; the software environment; knowledge representation: taxonomies; classification; thesauri; interoperability: the semantic web; role of Markup; ontologies; the user interface; designing for users. Readership: The primary audience is senior and middle managers in the information profession: this will include all professionals in the corporate information sector, including knowledge managers. The book will also be of great interest to all students of information and knowledge management and also on business and IT-related courses.
Dairy Microbiology Handbook
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Author : Richard K. Robinson
language : en
Publisher: John Wiley & Sons
Release Date : 2005-03-11
Dairy Microbiology Handbook written by Richard K. Robinson 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 2005-03-11 with Science categories.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2011-05-03
Processed Cheese And Analogues 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 2011-05-03 with Technology & Engineering categories.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Dairy Processing
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Author : G Smit
language : en
Publisher: Woodhead Publishing
Release Date : 2003-07-29
Dairy Processing written by G Smit and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-29 with Technology & Engineering categories.
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Taschenbuch F R Lebensmittelchemiker Und Technologen
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Author : Wolfgang Frede
language : de
Publisher: Springer-Verlag
Release Date : 2013-07-02
Taschenbuch F R Lebensmittelchemiker Und Technologen written by Wolfgang Frede and has been published by Springer-Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-02 with Medical categories.
Fats In Food Products
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Author : D. P. Moran
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fats In Food Products written by D. P. Moran and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.
Radioactivity Transfer In Environment And Food
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Author : Fokion K Vosniakos
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-04-26
Radioactivity Transfer In Environment And Food written by Fokion K Vosniakos and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-26 with Technology & Engineering categories.
The book deals with various consequences of major nuclear accidents, such as in 1986 in Chernobyl and in 2011 in Fukushima. The public is extremely interested in learning more about the movements and risks posed by radiation in the environment related to food supply and food safety. Radionuclides are found in air, water, soil and even in us not only after nuclear accidents because they occur also in nature. Every day, we ingest and inhale radionuclides in our air and food and the water. This book provides a solid underpinning of the basic physical-chemistry and biogeochemistry of naturally occurring and anthrop radioactivity. The mechanisms of radioactive element transfer in the atmosphere, tropospheric and stratospheric diffusion of radioactivity, environmental contamination from accidents and the impact of atmospheric pollution on the food chain, soil and plants, are analyzed and the analytical methods are illustrated. The question of natural radioactivity concentration in building materials is addressed too. While the book contains many case studies and data for Greece, it is of general value. It contributes to the development of international environmentally safe standards and economically reasonable standard regulations based on justified radiological, social and economical legislation concepts.