Milk and Milk Products, A. Varnam; Jane P. Sutherland

Автор: Griffiths Mansel, Griffiths M.
Название: Improving the Safety and Quality of Milk: Improving Quality in Milk Products
ISBN: 0081014457 ISBN-13(EAN): 9780081014455
Издательство: Elsevier Science
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Цена: 202120.00 T
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Описание: Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Автор: Joseph A. Kurmann; Jeremija L. Rasic; Manfred Krog
Название: Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products
ISBN: 0442008694 ISBN-13(EAN): 9780442008697
Издательство: Springer
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Цена: 186330.00 T
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Описание: This wide-ranging encyclopedia presents an international survey of fermented fresh milk and related products. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey mroducts. Special emphasis is given to products with a "healthy" image. m

Автор: Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh B
Название: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
ISBN: 3319238760 ISBN-13(EAN): 9783319238760
Издательство: Springer
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Цена: 47880.00 T
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Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.

Автор: Alan H. Varnam
Название: Milk and Milk Products
ISBN: 1461357322 ISBN-13(EAN): 9781461357322
Издательство: Springer
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Цена: 87070.00 T
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Описание: At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products.

Автор: H. Burton
Название: Ultra-High-Temperature Processing of Milk and Milk Products
ISBN: 1461359015 ISBN-13(EAN): 9781461359012
Издательство: Springer
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Цена: 104480.00 T
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Описание: This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used.