Download or read book Chemical Profiles of Industrial Cow s Milk Curds written by Caterina Barone and published by Springer. This book was released on 2016-12-20 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.
Download or read book Traceability in the Dairy Industry in Europe written by Ignazio Mania and published by Springer. This book was released on 2018-10-04 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance gives a complete description of 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 quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Download or read book Advanced Dairy Chemistry Volume 1 Proteins Parts A B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.
Download or read book Chemical Evolution of Nitrogen based Compounds in Mozzarella Cheeses written by Caterina Barone and published by Springer. This book was released on 2017-09-06 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.
Download or read book Sensory Profiling of Dairy Products written by John J. Tuohy and published by John Wiley & Sons. This book was released on 2023-07-31 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products Fulsome treatments of the sensory profiles of natural and processed cheese varieties Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. For information regarding the Society of Dairy Technology please visit www.sdt.org
Download or read book Sustainable Green Chemical Processes and their Allied Applications written by Inamuddin and published by Springer Nature. This book was released on 2020-05-30 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Urbanization, industrialization, and unethical agricultural practices have considerably negative effects on the environment, flora, fauna, and the health and safety of humanity. Over the last decade, green chemistry research has focused on discovering and utilizing safer, more environmentally friendly processes to synthesize products like organic compounds, inorganic compounds, medicines, proteins, enzymes, and food supplements. These green processes exist in other interdisciplinary fields of science and technology, like chemistry, physics, biology, and biotechnology, Still the majority of processes in these fields use and generate toxic raw materials, resulting in techniques and byproducts which damage the environment. Green chemistry principles, alternatively, consider preventing waste generation altogether, the atom economy, using less toxic raw materials and solvents, and opting for reducing environmentally damaging byproducts through energy efficiency. Green chemistry is, therefore, the most important field relating to the sustainable development of resources without harmfully impacting the environment. This book provides in-depth research on the use of green chemistry principles for a number of applications.
Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-10-08 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists
Download or read book Handbook of Animal Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2016-04-19 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Download or read book Book of Abstracts of the 67th Annual Meeting of the European Federation of Animal Science written by EAAP scientific committee and published by BRILL. This book was released on 2023-09-04 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Book of Abstracts is the main publication of the 67th Annual Meeting of the European Association for Animal Production (EAAP). It contains abstracts of the invited papers and contributed presentations of the sessions of EAAP's nine Commissions: Animal Genetics, Animal Nutrition, Animal Management and Health, Animal Physiology, Cattle Production, Sheep and Goat Production, Pig Production, Horse Production and Livestock Farming Systems.
Download or read book Casein written by Mamdouh El-Bakry and published by Elsevier. This book was released on 2024-06-24 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields. Provides comprehensive coverage of casein, the main milk protein that has many applications and uses Includes suggested reading for further information Addresses a wide-range of related topics, including non-food applications of casein
Download or read book Applications of Essential Oils in the Food Industry written by Charles Oluwaseun Adetunji and published by Elsevier. This book was released on 2023-12-02 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products. Presents the latest research information on essential oils as anti-microbials, bio-preservatives, and antioxidants Describes how essential oils can be used for the management of mycotoxins, especially for the management of toxigenic strains producing higher level of aflatoxin Includes information on the utilization of essential oils in beverages, drinks and semi liquid foods Demonstrates the synergetic effect of nanotechnology together with essential oils, including information on nano-ceutical, nano-emulsion, and nano-pharmacology
Download or read book Career Opportunities in the Food and Beverage Industry written by Kathleen Hill and published by Infobase Publishing. This book was released on 2010 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents career profiles of positions available in the food and beverage industry.
