Engineering Aspects Of Milk And Dairy Products
Download Engineering Aspects Of Milk And Dairy Products full books in PDF, epub, and Kindle. Read online free Engineering Aspects Of Milk And Dairy Products ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Jane Selia dos Reis Coimbra |
| Publisher | : CRC Press |
| Total Pages | : 275 |
| Release | : 2016-04-19 |
| Genre | : Technology & Engineering |
| ISBN | : 1420090399 |
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 |
| Total Pages | : 396 |
| Release | : 2019-09-30 |
| Genre | : Science |
| ISBN | : 0429559577 |
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 |
| Total Pages | : 380 |
| Release | : 2019-09-30 |
| Genre | : Science |
| ISBN | : 0429555105 |
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 | : Murlidhar Meghwal |
| Publisher | : CRC Press |
| Total Pages | : 398 |
| Release | : 2017-03-16 |
| Genre | : Cooking |
| ISBN | : 1771883812 |
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 | : Hilton C. Deeth |
| Publisher | : John Wiley & Sons |
| Total Pages | : 600 |
| Release | : 2017-05-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1118460502 |
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 | : W. James Harper |
| Publisher | : |
| Total Pages | : 638 |
| Release | : 1976 |
| Genre | : Technology & Engineering |
| ISBN | : |
| Author | : Jagrani Minj |
| Publisher | : Springer Nature |
| Total Pages | : 358 |
| Release | : 2020-04-10 |
| Genre | : Technology & Engineering |
| ISBN | : 9811526087 |
This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
| Author | : Ashok Kumar Agrawal |
| Publisher | : CRC Press |
| Total Pages | : 340 |
| Release | : 2017-09-07 |
| Genre | : Science |
| ISBN | : 1351800221 |
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 | : Shivashraya Singh |
| Publisher | : New India Publishing |
| Total Pages | : 12 |
| Release | : 2014-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 9383305096 |
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 | : Megh R. Goyal |
| Publisher | : CRC Press |
| Total Pages | : 366 |
| Release | : 2022-10-13 |
| Genre | : Science |
| ISBN | : 1000564967 |
Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
