Chemistry and Testing of Dairy Products
Author | : Henry V. Atherton |
Publisher | : |
Total Pages | : 416 |
Release | : 1977 |
Genre | : Technology & Engineering |
ISBN | : |
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Author | : Henry V. Atherton |
Publisher | : |
Total Pages | : 416 |
Release | : 1977 |
Genre | : Technology & Engineering |
ISBN | : |
Author | : John Alvin Newlander |
Publisher | : |
Total Pages | : 410 |
Release | : 1964 |
Genre | : Dairy products |
ISBN | : |
Author | : Various |
Publisher | : Read Books Ltd |
Total Pages | : 72 |
Release | : 2016-09-06 |
Genre | : Cooking |
ISBN | : 1473354056 |
This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a text that will be of much value to the commercial dairy farmer and one not to miss for collectors of antique farming literature. Many antique books such as this are becoming increasingly costly and rare, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on dairy farming.
Author | : Leo M.L. Nollet |
Publisher | : CRC Press |
Total Pages | : 920 |
Release | : 2009-11-04 |
Genre | : Technology & Engineering |
ISBN | : 1420046322 |
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Author | : John Alvin Newlander |
Publisher | : |
Total Pages | : 144 |
Release | : 1926 |
Genre | : Dairy products |
ISBN | : |
Author | : Kamal Gandhi |
Publisher | : Springer |
Total Pages | : 341 |
Release | : 2020-07-25 |
Genre | : Technology & Engineering |
ISBN | : 9789811541667 |
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.
Author | : Paul L. H. McSweeney |
Publisher | : Springer Science & Business Media |
Total Pages | : 794 |
Release | : 2009-04-20 |
Genre | : Technology & Engineering |
ISBN | : 0387848657 |
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.