Dairy Powders and Concentrated Products

Dairy Powders and Concentrated Products
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2009-11-16
ISBN 10: 9781444322736
ISBN 13: 1444322737
Language: EN, FR, DE, ES & NL

Dairy Powders and Concentrated Products Book Review:

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance
Author: Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publsiher: John Wiley & Sons
Total Pages: 696
Release: 2015-10-15
ISBN 10: 1118810309
ISBN 13: 9781118810309
Language: EN, FR, DE, ES & NL

Dairy Processing and Quality Assurance Book Review:

Dairy Processing and Quality Assurance, 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 consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Go Dairy Free

Go Dairy Free
Author: Alisa Fleming
Publsiher: BenBella Books
Total Pages: 515
Release: 2018-06-12
ISBN 10: 194688524X
ISBN 13: 9781946885241
Language: EN, FR, DE, ES & NL

Go Dairy Free Book Review:

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe

BraveTart Iconic American Desserts

BraveTart  Iconic American Desserts
Author: Stella Parks
Publsiher: W. W. Norton & Company
Total Pages: 512
Release: 2017-08-15
ISBN 10: 0393634272
ISBN 13: 9780393634273
Language: EN, FR, DE, ES & NL

BraveTart Iconic American Desserts Book Review:

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

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

The Manufacture of Unsweetened Condensed Milk

The Manufacture of Unsweetened Condensed Milk
Author: W. P. B. Lockwood
Publsiher: Unknown
Total Pages: 92
Release: 1909
ISBN 10: 1928374650XXX
ISBN 13: UCAL:$C212189
Language: EN, FR, DE, ES & NL

The Manufacture of Unsweetened Condensed Milk Book Review:

Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
Author: Anonim
Publsiher: Academic Press
Total Pages: 4878
Release: 2021-10-06
ISBN 10: 9780128187661
ISBN 13: 0128187662
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 encyclopedia 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. The Encyclopedia of Dairy Sciences is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health. The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area. Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly

Condensed Milk and Milk Powder

Condensed Milk and Milk Powder
Author: Otto Frederick Hunziker
Publsiher: Unknown
Total Pages: 262
Release: 1914
ISBN 10: 1928374650XXX
ISBN 13: NYPL:33433006762508
Language: EN, FR, DE, ES & NL

Condensed Milk and Milk Powder Book Review:

Dairy Microbiology Handbook

Dairy Microbiology Handbook
Author: Richard K. Robinson
Publsiher: John Wiley & Sons
Total Pages: 784
Release: 2005-03-11
ISBN 10: 0471227560
ISBN 13: 9780471227564
Language: EN, FR, DE, ES & NL

Dairy Microbiology Handbook Book Review:

Throughout the world, milk and milk products are indispensablecomponents of the food chain. Not only do individual consumers useliquid milk for beverages and cooking, but food manufacturers usevast quantities of milk powder, concentrated milks, butter, andcream as raw materials for further processing. Effective qualityassurance in the dairy industry is needed now more than ever. Thiscompletely revised and expanded Third Edition of Dairy MicrobiologyHandbook, comprising both Volume I: Microbiology of Milk and VolumeII: Microbiology of Milk Products, updates the discipline’sauthoritative text with the latest safety research, guidelines, andinformation. Pathogens have become a major issue in dairy manufacturing.Escheria coli is a concern, and milk-borne strains of Mycobacteriumavium sub-sp. paratuberculosis have been identified as a possiblecause of Crohn’s disease. Even little-known parasites likeCryptosporidium have caused disease outbreaks. Consequently, ahazard analysis of selected control/critical points (HACCP) in anymanufacturing process has become essential to prevent thecontamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to bedetected in a retail sample in a matter of hours rather thandays -Provides thorough coverage of dairy microbiology principles aswell as practical applications -Includes the latest developments in dairy starter cultures andgenetic engineering techniques -Offers completely updated standards for Good ManufacturingPractice Quality control and product development managers,microbiologists, dairy scientists, engineers, and graduate studentswill find the Third Edition of Dairy Microbiology Handbook to be avital resource.

Code of Federal Regulations

Code of Federal Regulations
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1988
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015022715901
Language: EN, FR, DE, ES & NL

Code of Federal Regulations Book Review:

Food Science

Food Science
Author: Norman N. Potter,Joseph H. Hotchkiss
Publsiher: Springer Science & Business Media
Total Pages: 608
Release: 1998
ISBN 10: 9780834212657
ISBN 13: 083421265X
Language: EN, FR, DE, ES & NL

Food Science Book Review:

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Yearbook of Agriculture

Yearbook of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1950
ISBN 10: 1928374650XXX
ISBN 13: MINN:30000003708934
Language: EN, FR, DE, ES & NL

Yearbook of Agriculture Book Review:

Milk Milk Products

Milk   Milk Products
Author: Mahindru
Publsiher: APH Publishing
Total Pages: 135
Release: 2022
ISBN 10: 9788131304143
ISBN 13: 8131304140
Language: EN, FR, DE, ES & NL

Milk Milk Products Book Review:

Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik,Elizabeth W. Christian
Publsiher: Springer Science & Business Media
Total Pages: 572
Release: 2007-12-03
ISBN 10: 0387699406
ISBN 13: 9780387699400
Language: EN, FR, DE, ES & NL

Essentials of Food Science Book Review:

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

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.

Concentrated Milks

Concentrated Milks
Author: B. H. Webb
Publsiher: Unknown
Total Pages: 13
Release: 1944
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105110078883
Language: EN, FR, DE, ES & NL

Concentrated Milks Book Review:

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance
Author: Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publsiher: John Wiley & Sons
Total Pages: 696
Release: 2015-12-21
ISBN 10: 1118810317
ISBN 13: 9781118810316
Language: EN, FR, DE, ES & NL

Dairy Processing and Quality Assurance Book Review:

Dairy Processing and Quality Assurance, 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 consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

The Code of Federal Regulations of the United States of America

The Code of Federal Regulations of the United States of America
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1971
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105063450253
Language: EN, FR, DE, ES & NL

The Code of Federal Regulations of the United States of America Book Review:

The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.

Federal Register

Federal Register
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1977
ISBN 10: 1928374650XXX
ISBN 13: UCR:31210024961508
Language: EN, FR, DE, ES & NL

Federal Register Book Review:

Tariff Information Surveys on the Articles in Paragraph 1 of the Tariff Act of 1913 and Related Articles in Other Paragraphs

Tariff Information Surveys on the Articles in Paragraph 1  of the Tariff Act of 1913 and Related Articles in Other Paragraphs
Author: United States Tariff Commission
Publsiher: Unknown
Total Pages: 135
Release: 1921
ISBN 10: 1928374650XXX
ISBN 13: HARVARD:HNCCD8
Language: EN, FR, DE, ES & NL

Tariff Information Surveys on the Articles in Paragraph 1 of the Tariff Act of 1913 and Related Articles in Other Paragraphs Book Review: