Modern Technology Of Milk Processing Dairy Products 4th Edition
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Modern Technology Of Milk Processing Dairy Products 4th Edition
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Author : NIIR Board
language : en
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2013-01-01
Modern Technology Of Milk Processing Dairy Products 4th Edition written by NIIR Board and has been published by NIIR PROJECT CONSULTANCY SERVICES this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-01 with categories.
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.
Modern Technology Of Milk Processing And Dairy Products
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Author : Niir Board
language : en
Publisher: National Institute of Industrial Re
Release Date : 2000
Modern Technology Of Milk Processing And Dairy Products written by Niir Board and has been published by National Institute of Industrial Re this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Dairy products categories.
The Dairy Industries In Many Countries A Major Contributor To The Manufacturing Capacity Of The Food Sector, And As More Components Of Milk Are Utilized In Processed Food, So This Importance Is Likely To Grow. The Book Is Devoted Solely To Milk And Its Products. The Book Deals With Processes, Formulae, Project Profiles, Details Of Plant Machinery And Raw Materials With Their Resources Etc. Of Various Dairy Products.
Modern Dairy Technology
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Author : Richard Kenneth Robinson
language : en
Publisher: Aspen Publishers
Release Date : 1994
Modern Dairy Technology written by Richard Kenneth Robinson and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Business & Economics categories.
The first of two volumes on advances in process technology in the dairy industry. Volume 1 deals with liquid milk and its immediate derivatives such as cream, butter, and dried milk/milk components. Chapters cover: heat treatment of milk; developments in cream separation and processing; production of butter and dairy based spreads; drying of milk and milk products; protection against fire and explosion in spray driers; membrane processing of milk; utilization of milk components--whey and casein; and automation in the dairy. This edition (the first was published in 1986 by Elsevier) highlights the way in which manufacturing procedures have been modified over the past ten years. Annotation copyright by Book News, Inc., Portland, OR
Milk Processing And Quality Management
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-30
Milk Processing And Quality Management 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 2009-01-30 with Technology & Engineering categories.
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Robinson Modern Dairy Technology
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Author : R. Robinson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Robinson Modern Dairy Technology written by R. Robinson 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 dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
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 Technology
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Author : Shivashraya Singh
language : en
Publisher: New India Publishing Agency
Release Date : 2014-01-01
Dairy Technology written by Shivashraya Singh and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with Technology & Engineering categories.
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
Technology Of Dairy Products
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Author : Ralph Early
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Technology Of Dairy Products written by Ralph Early 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 1998 with Technology & Engineering categories.
This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.
Dairy Powders And Concentrated Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2009-11-16
Dairy Powders And Concentrated Products 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 2009-11-16 with Technology & Engineering categories.
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Processing Technologies For Milk And Milk Products
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Author : Ashok Kumar Agrawal
language : en
Publisher: CRC Press
Release Date : 2017-09-07
Processing Technologies For Milk And Milk Products written by Ashok Kumar Agrawal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-07 with Science categories.
The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.