Apple Academic Press, 2017. — 423 p. 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...
Wiley-Blackwell, 2017. — 339 p. — ISBN10: 1118930495. — ISBN13: 978-1118930496. Handbook of Drying for Dairy Products is a complete guide to the field's principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze...
UK: Blackwell Publishing, 2008. — 300 p. Thermapl processing of milk. Applications of membrane separation. Hygiene by design. Automation in the dairy industry. Safety and quality of dairy products. Modern laboratory practices – analysis of dairy products. Dealing with environmental issues.
IGI Global, 2018. — 431 p. — (Advances in Medical Technologies and Clinical Practice). Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry.Microbial Cultures and Enzymes in Dairy Technology is...
USA: John Wiley & Sons, 2008. — 586 p. Dairy processing and quality assurance. Dairy industry: production and consumption trends. Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory. Chemical composition, physical and functional properties of milk and milk ingredients. Microbiological considerations related to dairy processing. Regulations for product...
2nd Edition. — Wiley-Blackwell, 2018. — 695 p. — ISBN: 978-1-118-81031-6. This book, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and...
2nd Edition. — The Royal Society of Chemistry, UK, 2012. — 253 p. — ISBN10: 1849731276. Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by...
Wiley-Blackwell, 2018. — 504 p. — ISBN: 978-1-118-90643-9. This book 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...
Francesco Conto, Matteo A. Del Nobile, Michele Faccia, Angelo V. Zambrini, Amalia Conte. — Wiley-Blackwell, 2018. — 482 p. — ISBN: 978-1-118-90643-9. This book 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...
Woodhead Publishing, 2009. — 712 p. — ISBN: 978-1-84569-465-4. Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one...
Wiley-Blackwell, 2017. — 587 p. — ISBN: 978-1-118-46050-4. 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...
Wiley, 2019. — 259 p. — ISBN: 978-1-119-25604-5. An up-to-date overview of the dynamic field of whey protein utilization. This book explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade...
Publication details not specified. 60 p. Chemical Composition. Modification of Milkfat. Melting and Crystallization of Milkfat Triglycerides. Hydrogenation. Interesterification. Reduction of Cholesterol in Milkfat. Quality Control. Hazard Analysis and Critical Control Points (HACCP). Composition Control. Grading, Standards, and Definition. Specialized Analytical Methods. Lipase...
Dərs vəsaiti. — Bakı: Ecoprint, 2017. — 262 s. Müvafiq fənn proqramına əsasən yazılmış bu dərs vəsaitində yüksək keyfiyyətli süd istehsalı prosesinin mahiyyəti və əsasları, məhsul istehsalına lazım olan süd xammalının keyfiyyətinə olan tələbat, yığma südün tərkibi və xassələrinin müxtəlif amillərin təsiri səbəbindən dəyişilməsi və onun süd məhsulları istehsalında rolu, südün...
Apple Academic Press, 2017. — 398 p. — ISBN: 978-1-77188-380-1 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...
5th edition. — GEA Process Engineering, 2010. — 339 p. The GEA book is about industrial process drying : Transforming a liquid product into a dry powder requires removal of practically all water, the amount of which often exceeds the weight of the final product.
John Wiley & Sons, Inc., 2008. — 404 p. — ISBN: 978-0-813-80903-8. The knowledge presented in this book documents the wide range of potential uses forwhey proteins not only as ingredients in food formulations but also as functional components providing additional metabolic and physiological benefits beyond merely supplying essential amino acids. Health and wellness, processing...
Academic Press, 2019. — 300 p. — ISBN: 978-0-12-811720-0. This book is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology. The book presents an overview of the qualities of lactose, beginning with the intriguing evolutionary biology advantages linked to lactose digestion in humans. In...
Copenhagen, Denmark. February 2012, Second Edition. - 265 p. With 193, figures, drawings, photos and tables. Transforming liquid milk into dry powder requires removal of almost all the water, the amount of which exceeds by many times that of the final product. During this water removal process, significant changes of the properties, physical structure and appearance take place....
John Wiley & Sons, Inc., 2017. — 337 p. — (IFT Press series) — ISBN: 1119114802. An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products. Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and...
CRC Press, 2010. — 288 p. — ISBN: 978-1-4200-9022-2. Consumer 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 industry, and consequently, the relevance of several...
John Wiley & Sons, Inc., 2013. — 339 p. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide a unique insight into the basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon. Market and manufacturing trends...
2 nd edition. — Published by author, Madison, Wisconsin, 1935. — 639 p. This book was written with the aim of covering both the theoretical and practical phases of ice cream making in a comprehensive manner. This plan seemed desirable, since, in the absence of a theoretical understanding, the practical knowledge becomes a chaotic collection of isolated facts. The book is...
Blackwell Publishing Ltd., 2009. — 343 p. Milks Processing and Quality Management is a book proposed within the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data are available in journals and books that have been published since the early 1990s, and the primary aim of this text is to detail the manufacturing methods (i.e. pasteurisation,...
New York: Marcel Dekker, Inc., 1999. — 189 p. Composition, Structure, and Properties. Composition and Structure. Principal Components. Structure. Some Properties. Density. Acidity. Redox Potential. Variability. Sources of Variation. Nature of the Variation. Some lmportant Variables. Changes. Suggested Literature. Milk Components. Carbohydrates. Chemical Properties of Lactose....
New York: Marcel Dekker, Inc., 1999. — 246 c. General Aspects. Quality Assurance. Concepts. HACCP. Quality Assurance of Raw Milk. Milk Storage and Transport. Milk Collection and Reception. Milk Storage. Transport of Milk in the Dairy. Standardizing. Suggested Literature. Heat Treatment. Objectives. Changes Caused by Heating. Overview of Changes. Reactions of Proteins. Reactions...
Second Edition. — Taylor & Francis Group, LLC, 2006. — 768 p. The primary theme of this book is the efficient transformation of milk into highquality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine...
Academic Press, 2017. — 468 p. — ISBN: 978-0-12-809762-5. This book addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as...
Springer Netherlands, 1992. — XVI, 490 p. — eBook ISBN: 978-94-011-2894-0. It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on...
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