Author: Harper W. J.Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Dairy Technology and Engineering
Author: Harper W. J.Dairy Engineering
Author: Murlidhar MeghwalPublisher: CRC Press
ISBN: 1315341980
Category : Science
Languages : en
Pages : 236
Book Description
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
Dairy Technology and Engineering
Author: W. James HarperPublisher:
ISBN:
Category : Dairy engineering
Languages : en
Pages : 638
Book Description
Dairy Engineering
Author: Murlidhar MeghwalPublisher: CRC Press
ISBN: 1771883812
Category : Cooking
Languages : en
Pages : 398
Book Description
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
Dairy Technology and Engineering
Author: Yasin KhanPublisher:
ISBN: 9789383101092
Category : Dairy processing
Languages : en
Pages : 233
Book Description
Dairy Technology - Vol.02
Author: Shivashraya SinghPublisher: New India Publishing
ISBN: 9383305096
Category : Technology & Engineering
Languages : en
Pages : 12
Book Description
Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. 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.
Dairy Science and Technology, Second Edition
Author: P. WalstraPublisher: CRC Press
ISBN: 1420028014
Category : Technology & Engineering
Languages : en
Pages : 808
Book Description
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Engineering Practices for Milk Products
Author: Megh R. GoyalPublisher: CRC Press
ISBN: 0429559577
Category : Science
Languages : en
Pages : 396
Book Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Engineering Aspects of Milk and Dairy Products
Author: Jane Selia dos Reis CoimbraPublisher: CRC Press
ISBN: 1420090399
Category : Technology & Engineering
Languages : en
Pages : 275
Book Description
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Food and Bio Process Engineering
Author: Heinz-Gerhard KesslerPublisher:
ISBN:
Category : Biochemical engineering
Languages : en
Pages : 732
Book Description
