New Advances In The Dairy Industry
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New Advances In The Dairy Industry
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Author : Muhammad Subhan Qureshi
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-12-07
New Advances In The Dairy Industry written by Muhammad Subhan Qureshi and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-07 with Business & Economics categories.
This book discusses advances in the dairy industry in various parts of the world. It is divided into four sections on “Dairy Technology”, “Reproductive Biotechnology”, “Entrepreneurship Development”, and “Sustainable Development”. Chapters address such topics as regional dairy breeds, farming innovations, mineral nutrition, folliculogenesis, fertility in dairy cows, milk hygiene, and much more.
Advances In Dairy Products
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Author : Francesco Conto
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-18
Advances In Dairy Products written by Francesco Conto 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 2017-09-18 with Technology & Engineering categories.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Novel Dairy Processing Technologies
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2018-03-14
Novel Dairy Processing Technologies written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-14 with Science categories.
Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.
Quality Milk Production And Processing Technology
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Author : D. K. Thompkinson
language : en
Publisher: New India Publishing Agency
Release Date : 2012-01-01
Quality Milk Production And Processing Technology written by D. K. Thompkinson 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 2012-01-01 with Dairy processing categories.
Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.
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.
Technological Approaches For Novel Applications In Dairy Processing
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Author : Nurcan Koca
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-06-20
Technological Approaches For Novel Applications In Dairy Processing written by Nurcan Koca and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-20 with Business & Economics categories.
Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.
Emerging Dairy Processing Technologies
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Author : Nivedita Datta
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-01
Emerging Dairy Processing Technologies written by Nivedita Datta 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 2015-07-01 with Technology & Engineering categories.
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Dairy Product Technology Recent Advances
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Author : Subrota Hati
language : en
Publisher: Daya Publishing House
Release Date : 2015-01-01
Dairy Product Technology Recent Advances written by Subrota Hati and has been published by Daya Publishing House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-01 with Cheese categories.
This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel biotechnological development, value addition to indigenous dairy products: scope and future strategies, health benefits of milk derived bio-active peptides, Indian dairy value chain: opportunities and challenges, structural changes of Indian dairy farming- smallholder prospects, clinical studies for novel fermented foods, Lactobacillus reuteri: a multifaceted lactic acid bacterium for fermented foods, aspects of infant formulations: an overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk products, LAB: Potential application on dairy and food industry, traditional packaging strategies for Indigenous dairy products, recent biotechnological approaches in Dairy and Food industry. This Book has covered all the integral segments of dairy industry as well as food industry. This book would be helpful towards the Food Technological Colleges, Dairy Science Colleges, Dairy Industry, Food Industry as a upgraded information related to their work fields.
Current Issues And Advances In The Dairy Industry
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Author :
language : en
Publisher: BoD – Books on Demand
Release Date : 2023-10-18
Current Issues And Advances In The Dairy Industry written by and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-18 with Business & Economics categories.
The dairy industry faces challenges that impact the quality, safety, nutrition, and consumer acceptability of dairy products. The most important dairy product is milk, which is one of the most nutritious of all foods and is widely consumed worldwide. As such, it is important to optimize processes and innovation to convert milk into value-added products to ensure consumer well-being and food security for the growing global population. This book provides a comprehensive overview of the science and technology of dairy processing. It includes eight chapters that discuss recent issues, technology updates, and unique topics in the field. Topics include starter cultures in fermentation, camel milk, milk-borne infectious disease, lactic acid bacteria, and much more.
Milk And Milk Products
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Author : Alan H. Varnam
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Milk And Milk Products written by Alan H. Varnam 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.
Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.