Download or read book A Comparison of the Performance of Fresh Concentrated Homogenized and Non homogenized Milk in Baked Custards written by Eva Jane McCreary and published by . This book was released on 1957 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1956 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by and published by . This book was released on 1956 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Quality of Sterile Milk Concentrate as Related to Seasonal Variations and Processing Treatments written by Eleanor Anne Bruce and published by . This book was released on 1962 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1964 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States written by United States. Agricultural Research Service and published by . This book was released on 1955 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Homogenization on the Gelation and Palatability of Baked Custards Prepared with Dried Whole Egg Solids written by Marjorie Eleanor Mastic and published by . This book was released on 1959 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Delaware Notes written by and published by . This book was released on 1958 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Various Milks on the Time temperature Relationships in Baking Custard and on the Quality of the Product written by Barbara Ann Bittner and published by . This book was released on 1954 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cooking Qualities of Several Concentrations of Various Types of Nonfat Dried Milk Solids written by Margaret Janet MacDougall and published by . This book was released on 1953 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Rates of Heating on the Quality of Baked Custards written by Sister Saint David Maria Aboud and published by . This book was released on 1962 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Comparison of Baked Custards Made with Sweet Acidophilus Lowfat Milk and Other Lowfat Milk written by Janet Faye Debnam and published by . This book was released on 1977 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dairy Processing Handbook written by Gösta Bylund and published by . This book was released on 2003 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field