Download or read book Practical Guide for Control of Cheese Yield written by International Dairy Federation and published by . This book was released on 2000 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Products Manufacturing written by Nirmal Sinha and published by John Wiley & Sons. This book was released on 2007-04-23 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Download or read book Cheese Chemistry Physics and Microbiology Volume 2 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. - Reflects the major advances in cheese science during the last decade - Produced in a new 2-color format - Illustrated with numerous figures and tables
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 Technology of Cheesemaking written by Barry A. Law and published by John Wiley & Sons. This book was released on 2011-06-24 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hannah Research Institute written by and published by . This book was released on 1999 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mastitis in dairy production written by H. Hogeveen and published by BRILL. This book was released on 2023-08-28 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Worldwide, mastitis is still one of the most important diseases in the dairy sector. Being a multifactorial disease, caused by multiple pathogens, control remains a difficult issue. Mastitis not only affects the health of milk-producing animals, having consequences for the profitability of dairy farms, it also affects the animal welfare. Moreover, mastitis negatively influences the milk quality having consequences for the dairy processing industry. In other words: mastitis affects a large part of the dairy production chain. Due to ongoing scientific effort, insight in mastitis in the context of increasingly complex farming systems, is improving. This insight leads to better methods to control mastitis, either by prevention or by adequate measures (e.g. therapy) when a cow (or goat or sheep) gets mastitis. This book reflects the current knowledge from all over the world on mastitis as it was presented during the 4th IDF International Mastitis Conference, held in June 2005 in Maastricht, the Netherlands. The papers of the 115 oral presentations and the 13 keynote presentations are reflecting not only the current knowledge of mastitis control but are also giving ideas for future solutions for control measures.
Download or read book Indicators of milk and beef quality written by J.F. Hocquette and published by BRILL. This book was released on 2023-08-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."
Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Download or read book Improving the Safety and Quality of Milk written by M. Griffiths and published by Elsevier. This book was released on 2010-04-08 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows' diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. - Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products - Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control - Examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques
Download or read book External Parasites of Small Ruminants A Practical Guide to their Prevention and Control written by Peter George Bates and published by CABI. This book was released on 2012 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is comprised of 11 chapters covering the prevention and control of ectoparasites that contribute to disease and infection in sheep and goats, types of parasites, diseases caused by these parasites and control methods that are currently available. Moreover, the implications of these ectoparasitoses on animal welfare and environmental impacts are also discussed. Focus is given on mites (Acari), ticks (Ixodida), lice (Phthiraptera), flies (Diptera), fleas (Siphonaptera), diagnosis, prevention, chemical control, alternative control methods and economic damage.
Download or read book Dairy Pipeline written by and published by . This book was released on 2000 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
