[PDF] Dairy Technology eBook

Author : Shivashraya Singh
Publisher : New India Publishing Agency
Page : 8 pages
File Size : 43,20 MB
Release : 2014-01-01
Category : Technology & Engineering
ISBN : 9383305088

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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.

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 24,63 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 0470995912

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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing 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 previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Author : Shivashraya Singh
Publisher : New India Publishing
Page : 12 pages
File Size : 19,68 MB
Release : 2014-01-01
Category : Technology & Engineering
ISBN : 9383305096

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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 : Edgar Spreer
Publisher : Routledge
Page : 508 pages
File Size : 23,36 MB
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 1351431358

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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 : P. Walstra
Publisher : CRC Press
Page : 808 pages
File Size : 34,20 MB
Release : 2005-09-29
Category : Technology & Engineering
ISBN : 1420028014

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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, div

Author : Trevor Britz
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 44,79 MB
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 0470698055

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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.

Author : P. Walstra
Publisher : CRC Press
Page : 752 pages
File Size : 11,56 MB
Release : 1999-04-23
Category : Technology & Engineering
ISBN : 0824746414

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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.

Author : Hilton Deeth
Publisher : MDPI
Page : 114 pages
File Size : 38,48 MB
Release : 2020-12-02
Category : Science
ISBN : 3039286889

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This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes, two involve the use of membrane technology in cheese making, while two deal with the role of ingredients, raw milk in the UHT paper and apricot fibre in the yogurt paper, in product quality. In all, the papers demonstrate the breadth of on-going research for an industry based on just one raw material, milk.