Principles of Dairy Processing
Title | Principles of Dairy Processing PDF eBook |
Author | James N. Warner |
Publisher | John Wiley & Sons |
Pages | 340 |
Release | 1976 |
Genre | Technology & Engineering |
ISBN |
Dairy Production and Processing
Title | Dairy Production and Processing PDF eBook |
Author | John R. Campbell |
Publisher | Waveland Press |
Pages | 567 |
Release | 2016-01-29 |
Genre | Technology & Engineering |
ISBN | 1478632615 |
A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.
Dairy Technology
Title | Dairy Technology PDF eBook |
Author | P. Walstra |
Publisher | CRC Press |
Pages | 752 |
Release | 1999-04-23 |
Genre | Technology & Engineering |
ISBN | 0824746414 |
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Dairy Ingredients for Food Processing
Title | Dairy Ingredients for Food Processing PDF eBook |
Author | Ramesh C. Chandan |
Publisher | John Wiley & Sons |
Pages | 604 |
Release | 2011-03-15 |
Genre | Technology & Engineering |
ISBN | 0813817463 |
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
PRINCIPLES OF DAIRY CHEMISTRY
Title | PRINCIPLES OF DAIRY CHEMISTRY PDF eBook |
Author | ROBERT JENNESS. |
Publisher | |
Pages | |
Release | 2018 |
Genre | |
ISBN | 9781788829540 |
High Temperature Processing of Milk and Milk Products
Title | High Temperature Processing of Milk and Milk Products PDF eBook |
Author | Hilton C. Deeth |
Publisher | John Wiley & Sons |
Pages | 590 |
Release | 2017-03-14 |
Genre | Technology & Engineering |
ISBN | 1118460499 |
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.
Manufacturing Yogurt and Fermented Milks
Title | Manufacturing Yogurt and Fermented Milks PDF eBook |
Author | Ramesh C. Chandan |
Publisher | John Wiley & Sons |
Pages | 376 |
Release | 2008-02-28 |
Genre | Technology & Engineering |
ISBN | 0470276533 |
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.