Engineering Aspects of Milk and Dairy Products PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Engineering Aspects of Milk and Dairy Products PDF full book. Access full book title Engineering Aspects of Milk and Dairy Products by Jane Selia dos Reis Coimbra. Download full books in PDF and EPUB format.
Author: Jane Selia dos Reis Coimbra
Publisher: CRC Press
ISBN: 1420090399
Category : Technology & Engineering
Languages : en
Pages : 275
Get Book
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
Author: Jane Selia dos Reis Coimbra
Publisher: CRC Press
ISBN: 1420090399
Category : Technology & Engineering
Languages : en
Pages : 275
Get Book
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
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 0429559577
Category : Science
Languages : en
Pages : 396
Get Book
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.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 0429555105
Category : Science
Languages : en
Pages : 380
Get Book
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.
Author: Hilton C. Deeth
Publisher: John Wiley & Sons
ISBN: 1118460502
Category : Technology & Engineering
Languages : en
Pages : 584
Get Book
Book Description
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.
Author: Edgar Spreer
Publisher: Routledge
ISBN: 1351431358
Category : Technology & Engineering
Languages : en
Pages : 691
Get Book
Book Description
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Author: Ashok Kumar Agrawal
Publisher: CRC Press
ISBN: 1351800221
Category : Science
Languages : en
Pages : 372
Get Book
Book Description
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.
Author: Murlidhar Meghwal
Publisher: CRC Press
ISBN: 1771883812
Category : Science
Languages : en
Pages : 350
Get Book
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.
Author: Shivashraya Singh
Publisher: New India Publishing
ISBN: 9383305096
Category : Technology & Engineering
Languages : en
Pages : 12
Get Book
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.
Author: W. James Harper
Publisher:
ISBN:
Category : Dairy engineering
Languages : en
Pages : 638
Get Book
Book Description
Author: Ian Givens
Publisher: Academic Press
ISBN: 012815604X
Category : Technology & Engineering
Languages : en
Pages : 452
Get Book
Book Description
Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly
