Dairy Foods

Dairy Foods
Author: Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publsiher: Elsevier
Total Pages: 386
Release: 2021-11-03
ISBN 10: 0128204788
ISBN 13: 9780128204788
Language: EN, FR, DE, ES & NL

Dairy Foods Book Review:

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Milk and Dairy Foods

Milk and Dairy Foods
Author: Ian Givens
Publsiher: Academic Press
Total Pages: 440
Release: 2020-04-08
ISBN 10: 012815604X
ISBN 13: 9780128156049
Language: EN, FR, DE, ES & NL

Milk and Dairy Foods Book Review:

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

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
Author: Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
Publsiher: CRC Press
Total Pages: 432
Release: 2006-12-15
ISBN 10: 142000431X
ISBN 13: 9781420004311
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods and Nutrition Book Review:

Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disea

Dairy Foods

Dairy Foods
Author: Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publsiher: Woodhead Publishing
Total Pages: 386
Release: 2021-09-22
ISBN 10: 0128204796
ISBN 13: 9780128204795
Language: EN, FR, DE, ES & NL

Dairy Foods Book Review:

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 918
Release: 2009-11-04
ISBN 10: 1420046314
ISBN 13: 9781420046311
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods Analysis Book Review:

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.

Dairy Foods Review

Dairy Foods Review
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1902
ISBN 10: 1928374650XXX
ISBN 13: UCAL:C2620286
Language: EN, FR, DE, ES & NL

Dairy Foods Review Book Review:

Price Discrimination in Dairy Products

Price Discrimination in Dairy Products
Author: United States. Congress. House. Select Committee on Small Business
Publsiher: Unknown
Total Pages: 1450
Release: 1958
ISBN 10: 1928374650XXX
ISBN 13: LOC:00186953125
Language: EN, FR, DE, ES & NL

Price Discrimination in Dairy Products Book Review:

Development and Manufacture of Yogurt and Other Functional Dairy Products

Development and Manufacture of Yogurt and Other Functional Dairy Products
Author: Fatih Yildiz
Publsiher: CRC Press
Total Pages: 451
Release: 2016-04-19
ISBN 10: 9781420082081
ISBN 13: 1420082086
Language: EN, FR, DE, ES & NL

Development and Manufacture of Yogurt and Other Functional Dairy Products Book Review:

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

Consumer Demand for Dairy Products

Consumer Demand for Dairy Products
Author: Richard C. Haidacher
Publsiher: Unknown
Total Pages: 78
Release: 1988
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112046854342
Language: EN, FR, DE, ES & NL

Consumer Demand for Dairy Products Book Review:

Modern Technology Of Milk Processing Dairy Products 4th Edition

Modern Technology Of Milk Processing   Dairy Products  4th Edition
Author: NIIR Board
Publsiher: NIIR PROJECT CONSULTANCY SERVICES
Total Pages: 550
Release: 2013-01-01
ISBN 10: 8190568574
ISBN 13: 9788190568579
Language: EN, FR, DE, ES & NL

Modern Technology Of Milk Processing Dairy Products 4th Edition Book Review:

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.

Milk and Dairy Products as Functional Foods

Milk and Dairy Products as Functional Foods
Author: Ara Kanekanian
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2014-04-09
ISBN 10: 1118635086
ISBN 13: 9781118635087
Language: EN, FR, DE, ES & NL

Milk and Dairy Products as Functional Foods Book Review:

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

Microstructure of Dairy Products

Microstructure of Dairy Products
Author: Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2018-07-13
ISBN 10: 1118964209
ISBN 13: 9781118964200
Language: EN, FR, DE, ES & NL

Microstructure of Dairy Products Book Review:

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Structure of Dairy Products

Structure of Dairy Products
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2008-04-15
ISBN 10: 0470995912
ISBN 13: 9780470995914
Language: EN, FR, DE, ES & NL

Structure of Dairy Products Book Review:

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.

Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products
Author: C. Anandharamakrishnan
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2017-02-03
ISBN 10: 1118930517
ISBN 13: 9781118930519
Language: EN, FR, DE, ES & NL

Handbook of Drying for Dairy Products Book Review:

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 drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Food Shortages Dairy products

Food Shortages  Dairy products
Author: United States. Congress. House. Special Committee to Investigate Food Shortages
Publsiher: Unknown
Total Pages: 135
Release: 1945
ISBN 10: 1928374650XXX
ISBN 13: LOC:00141330925
Language: EN, FR, DE, ES & NL

Food Shortages Dairy products Book Review:

Advances in Dairy Microbial Products

Advances in Dairy Microbial Products
Author: Joginder Singh,Ashish Vyas
Publsiher: Woodhead Publishing
Total Pages: 418
Release: 2022-01-18
ISBN 10: 0323909329
ISBN 13: 9780323909327
Language: EN, FR, DE, ES & NL

Advances in Dairy Microbial Products Book Review:

Advances in Dairy Microbial Products presents a thorough reference that explains the makeup of these products in a scientifically sound, yet simple manner. It offers both established and cutting-edge solutions on the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. It is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. In addition, it will appeal to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Microbial Toxins in Dairy Products

Microbial Toxins in Dairy Products
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2017-02-06
ISBN 10: 1118756436
ISBN 13: 9781118756430
Language: EN, FR, DE, ES & NL

Microbial Toxins in Dairy Products Book Review:

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans. About the Editor Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series.

Dairy Products

Dairy Products
Author: Jonathan Roger Coleman
Publsiher: Unknown
Total Pages: 51
Release: 1998
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924085802761
Language: EN, FR, DE, ES & NL

Dairy Products Book Review:

Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
Author: Anonim
Publsiher: Academic Press
Total Pages: 4170
Release: 2011-03-25
ISBN 10: 0123744075
ISBN 13: 9780123744074
Language: EN, FR, DE, ES & NL

Encyclopedia of Dairy Sciences Book Review:

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
Author: Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
Publsiher: Unknown
Total Pages: 260
Release: 1995
ISBN 10: 9780849385056
ISBN 13: 0849385059
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods and Nutrition Book Review:

Handbook of Dairy Foods and Nutrition compiles the most current information on the role of dairy foods in a healthy diet. This volume scientifically reviews the full range of fact and fiction concerning the dietary contributions of dairy foods. Each chapter has been reviewed by recognized experts in the area that it addresses. Although many are aware of the valuable benefits of dairy foods and the nutrients they provide, others remain skeptical despite scientific evidence. This book examines the role of dairy in diets for cardiovascular health, regulating blood pressure, reducing colon cancer risk, and enhancing bone and oral health. In addition, the bone health of vegetarians, lactose intolerance, and childhood nutrition issues are addressed.