Meat Science Milk Science And Technology
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Meat Science Milk Science And Technology
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Author : H. Russell Cross
language : en
Publisher: Elsevier Science Limited
Release Date : 1988
Meat Science Milk Science And Technology written by H. Russell Cross and has been published by Elsevier Science Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Technology & Engineering categories.
This volume is primarily intended for those dealing with agricultural science and animal production and processing, providing them with a basic insight into the various slaughtering, processing and health-related issues involved in the conversion of muscle to meat. In addition, the volume provides basic information as to what milk is, what it is used for, how it is processed and the influence of on-farm milk quality on ultimate quality. It will also be of use to animal and dairy science students who wish to obtain an overall understanding of food processing.
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.
Handbook Of Food Products Manufacturing Volume 2
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2007-04-27
Handbook Of Food Products Manufacturing Volume 2 written by Y. H. Hui 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 2007-04-27 with Technology & Engineering categories.
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Dairy Sciences
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Author : Wetzel Eilerts
language : en
Publisher:
Release Date : 2017-10
Dairy Sciences written by Wetzel Eilerts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10 with categories.
"Dairy husbandry is one of the strategic sectors of agriculture that has a major impact on public health, the environment and economy. Dairy science and technology provides knowledge and expertise on the production of highly nutritious and safe milk and dairy products in a sustainable manner. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Milk is as ancient as mankind itself, as it is the substance created to feed the mammalian infant. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries old knowledge of traditional milk products with the application of modern science and technology. Dairy Sciences presents cutting edge research work on all aspects of dairy sciences and technology with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation. It delivers information on all aspects of dairy science and technology including animal husbandry, welfare and behavior, animal health, physiology, biochemistry and endocrinology of lactation, milk composition and processing. It also present the coverage of a wide range of dairy products, including fluid and condensed milks, cheese, butter, fermented milk products and ice cream, as well as dry or condensed milk and whey products. It aims to explore the mechanisms and issues involved in the transformation of milk using a multidisciplinary and multiscale approach, from the native molecules to their final functionality, including nutritional and biological properties. This book is designed to support the entire dairy supply chain including farmers, producer co-operatives, manufacturers, processors and distributors of dairy products. "
Technological Interventions In Dairy Science
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Author : Rupesh S. Chavan
language : en
Publisher: CRC Press
Release Date : 2018-02-02
Technological Interventions In Dairy Science written by Rupesh S. Chavan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-02 with Science categories.
This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.
Animal Nutrition Science
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Author : Gordon McL. Dryden
language : en
Publisher: CABI
Release Date : 2008
Animal Nutrition Science written by Gordon McL. Dryden and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Technology & Engineering categories.
"Animal Nutrition Science introduces the fundamental topics of animal nutrition, in a treatment which deals with terrestrial animals in general. The subjects covered include nutritional ecology and the evolution of feeding styles, nutrients (including minerals, vitamins and water) and their functions, food composition and methods of evaluating foods, mammalian and microbial digestion and the supply of nutrients, control and prediction of food intake, quantitative nutrition and ration formulation, methods of investigating nutritional problems, nutritional genomics, nutrition and the environment, and methods of feed processing and animal responses to processed foods." -- Publisher's description.
Handbook Of Food Science Technology And Engineering
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Author : Yiu H. Hui
language : en
Publisher: CRC Press
Release Date : 2006
Handbook Of Food Science Technology And Engineering written by Yiu H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Food categories.
Meat Science
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Author : Ralston Andrew Lawrie
language : en
Publisher: Pergamon
Release Date : 1974-01-01
Meat Science written by Ralston Andrew Lawrie and has been published by Pergamon this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974-01-01 with Meat categories.
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.
Principles And Applications Of Modified Atmosphere Packaging Of Foods
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Author : B. Blakistone
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-14
Principles And Applications Of Modified Atmosphere Packaging Of Foods written by B. Blakistone 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 2013-12-14 with Technology & Engineering categories.
Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.