Download or read book Optimization of Milk Resource Utilization in Cheese Production written by Ioannis M. Samakidis and published by . This book was released on 1994 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Non linear Optimization Model to Maximize Net Revenue in Cheese Manufacture written by Aristofanis Papadatos and published by . This book was released on 2001 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Optimizing Cheddar Cheese Production written by Thomas M. Peterson and published by . This book was released on 1991 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Technology of Making Cheese from Camel Milk Camelus Dromedarius written by J.-P. Ramet and published by Food & Agriculture Org.. This book was released on 2001 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making cheese from camel milk describes the composition of camel milk, compares it with other milks and explains how it can be used to make cheese.
Download or read book The Science and Practice of Cheese making written by Lucius Lincoln Van Slyke and published by . This book was released on 1909 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Miscellaneous Publication written by and published by . This book was released on 1981 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Optimization of Sustainable Enzymes Production written by J Satya Eswari and published by CRC Press. This book was released on 2022-11-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is designed as a reference book and presents a systematic approach to analyze evolutionary and nature-inspired population-based search algorithms. Beginning with an introduction to optimization methods and algorithms and various enzymes, the book then moves on to provide a unified framework of process optimization for enzymes with various algorithms. The book presents current research on various applications of machine learning and discusses optimization techniques to solve real-life problems. The book compiles the different machine learning models for optimization of process parameters for production of industrially important enzymes. The production and optimization of various enzymes produced by different microorganisms are elaborated in the book It discusses the optimization methods that help minimize the error in developing patterns and classifications, which further helps improve prediction and decision-making Covers the best-performing methods and approaches for optimization sustainable enzymes production with AI integration in a real-time environment Featuring valuable insights, the book helps readers explore new avenues leading towards multidisciplinary research discussions The book is aimed primarily at advanced undergraduates and graduates studying machine learning, data science and industrial biotechnology. Researchers and professionals will also find this book useful.
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-09-26 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Download or read book Optimizing the Technology for Obtaining the Cottage Cheese written by Mihaela-Adriana Tita and published by LAP Lambert Academic Publishing. This book was released on 2013 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.
Download or read book Linear Programming in Industry written by Sven Danø and published by . This book was released on 1960 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book EcoProduction and Logistics written by Paulina Golinska and published by Springer Science & Business Media. This book was released on 2012-08-12 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Environmental awareness is driven mainly by the scarcity of natural resources and by more strict legal regulations. The modern enterprise policy should look at the relations between economic actions and ecological consequences. Ecoproduction is a new business approach which focuses on the most efficient and productive use of raw materials and natural resources in order to minimize footprints on the natural environment. This book aims to provide the state- of- the- art as well as new ideas of the environmental conscious operations management. The contributors present in the individual chapters problems related to: eco-friendly production technologies; recycling and waste reduction. Scope of topics discussed in this book covers also pollution prevention, energy efficiency. The authors describe problems of information management in complex systems
Download or read book Planning and Optimization for Logistics Management in the Food Industry written by Hong Kyoon Chung and published by . This book was released on 1991 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cheese Production Consumption and Health Benefits written by Marta Helena Fernandes Henriques and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese Production, Consumption and Health Benefits provides current research in several topics related to the production, physicochemical, microbiological and sensorial properties of cheese, as well as food safety aspects related to this product. The book starts presenting research related to alternative coagulants from various origins in cheese manufacture, motivated by the increase in cheese demand and consumption. The importance of non-starter lactic acid bacteria (NSLAB) in cheese production is highlighted, especially concerning their potential and applications. Studies using specific adjunct cultures were reviewed, and new contributions are presented in order to evaluate their effect on cheese physicochemical and sensory characteristics. Cheese nutritional aspects, which follow the new consumers trends, are explored. The use of fibres in cheese is discussed and the impact of the production of light cheeses using fat replacers on texture and sensorial properties of cheeses is presented. Ripening is one of the most important stages during cheese manufacture. The ripening conditions (temperature, humidity, time, etc.) are responsible for the development of many flavours and the formation of free fatty acids (FFA) in cheese. In this book, two studies related to the lipolysis level, FFA composition and the volatile acids content of some traditional cheeses from the European Union Balkan countries (and from hard yak cheese) are presented. Instrumental and sensorial methods are used to evaluate the rheological and textural characteristics of curds, and to identify the optimal texturising conditions of cheese ripening. Some correlations between textural characteristics of cheese during the acidification process and the physicochemical composition are established. Traditional cheeses from Algeria (Djben, Klila, Michouna, Bouhezza, Takammart and Madghissa), Brazil (Minas Padrão cheese) and from Southeastern Europe (Cascaval cheese) are discussed with respect to their production techniques and their physicochemical, texture and sensorial characteristics. Finally, safety issues are addressed. A review regarding the emergence of a potential foodborne pathogen (Mycobacterium avium paratuberculosis) in cheese is presented. The authors believe that this book will be very useful to food scientists, research institutions, the food industry and to practitioners of the dairy sector.
Download or read book From Milk to Mastery written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-19 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unwrap the secrets of artisanal cheese-making with "From Milk to Mastery," your comprehensive guide through the enchanting world of curds and whey. Embark on a journey that will transform your kitchen into a haven of gourmet craftsmanship, where you'll learn the ancient art that entices the senses and warms the soul. Chapter by meticulous chapter, this guide leads you through the timeless allure of cheese, from its storied history steeped in tradition to its pivotal place in today's culinary arts. Whether you're drawn by the majestic history of artisanal cheese, or you're itching to roll up your sleeves and dive into the craft, this book is an indispensable companion. With a deep dive into the fascinating alchemy of converting milk into a myriad of flavors and textures, "From Milk to Mastery" demystifies the science behind cheese-making. Discover the magic hidden within the milk chemistry, and uncover the secrets of how gentle manipulation and nature's own resources coalesce into the comfort embodied by a slice of cheese. Every aspect of cheese creation is touched upon with detailed explanations and step-by-step instructions. Master the foundational skills with chapters on essential equipment and safety, before ascending through the tiers of cheese artistry - from crafting the perfect soft cheese like ricotta or chevre to the intricacies of creating robust hard cheeses that are the crowning glory of any cheese board. Expand your palate and your prowess with chapters dedicated to washed rind and blue cheeses, where advanced techniques are laid bare for the ambitious artisan. As you evolve from novice to connoisseur, the science of affinage is unraveled, illuminating the intricate dance of time and temperature in the aging process. Beyond just mastery of creation, "From Milk to Mastery" guides you through analyzing and savoring your homemade delicacies. Culminate your journey with pairings of cheese and beverages to elevate your sensory experience, and learn how to curate a cheese board that melds presentation with an explosion of flavors. Draw inspiration from pioneers in the field and take your first steps into sustainable, ethical cheese production. Your craft is more than just a personal triumph it's a legacy. From hosting mesmerizing tasting events to navigating the world of cheese as a business, every element is curated to empower you to share your love for cheese with the world. Ready to transform your kitchen into a crucible of gourmet creation? "From Milk to Mastery" isn't just another cookbook; it's your roadmap to becoming an artisan, one delicious cheese at a time. Join the ranks of those who seek not just to eat, but to create, savor, and celebrate the sublime tapestry of tastes that is artisanal cheese.
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set 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
Download or read book Proceedings from the Annual Marschall Invitational Italian Cheese Seminar written by and published by . This book was released on 1992 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book U S Dairy Industry at a Crossroad Biotechnology and Policy Choices written by and published by . This book was released on 1991 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
