Download or read book The Chemistry of Dairying written by Harry Snyder and published by . This book was released on 1897 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Download or read book Outlines of Dairy Bacteriology written by Harry Luman Russell and published by . This book was released on 1899 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Text Book of Dairy Chemistry written by and published by . This book was released on 1934 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Dairy Sciences written by John W. Fuquay and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science 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 transormation of milk into its various consumer products, including beverages, fermented products, contentraed 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
Download or read book Outlines of dairy bacteriology written by H. L. Russell and published by Good Press. This book was released on 2023-10-04 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 'Outlines of Dairy Bacteriology,' editors H.L. Russell and E.G. Hastings curate an enlightening collection that traverses the nuanced and essential field of dairy science through a bacteriological lens. This anthology stands as a testament to the diversity and significance of microbial interactions within dairy products, highlighting not just the indispensable role of bacteria in dairy processing but also the technological and scientific advancements in bacteriological studies over time. The collection showcases a range of studies, from foundational research to innovative methodologies that have shaped dairy practices and microbiology as interrelated disciplines. The backgrounds of Russell and Hastings, both pivotal figures in bacteriology and dairy science, serve as the keystone for this collection. Through their collective editorial oversight, they bridge historical and contemporary perspectives, aligning the anthology with broader scientific and industrial movements that have underscored the evolution of dairy practices. This collaborative effort illuminates the complexities of dairy bacteriology, offering a comprehensive overview that reflects both the depth and breadth of the field. 'Recommendation': 'Outlines of Dairy Bacteriology' is an indispensable resource for those keen on exploring the intersection of microbiology and dairy science. This anthology not only educates but also invites readers into a fascinating dialogue between past and present scientific inquiries. For students, researchers, and anyone with an interest in dairy science or bacteriology, this collection offers a unique opportunity to explore a multiplicity of perspectives and insights, fostering a deeper understanding of the vital role bacteria play in the dairy industry.
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Download or read book The Chemistry of Dairying written by Harry Snyder and published by . This book was released on 2018-02-06 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Outlines of Dairy Bacteriology written by E. G. Hastings and published by Prabhat Prakashan. This book was released on 2021-01-01 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This text was originally the outgrowth of a series of lectures on the subject of dairy bacteriology to practical students in the winter Dairy Course in the University of Wisconsin. The importance of bacteriology in dairy processes has now come to be so widely recognized that no student of dairying regards his training as complete until he has had the fundamental principles of this subject." -Preface
Download or read book Chemical news and Journal of physical science written by and published by . This book was released on 1897 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Notes on Thermodynamics written by Henry Wilson Spangler and published by . This book was released on 1911 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Dairy Ingredients for Food Processing written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2011-03-15 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Download or read book Khanna s Outlines of CHEMICAL PETROLEUM ENGINEERING written by Vikas Mahto, Alapati Suryanarayana and published by KHANNA PUBLISHING HOUSE. This book was released on 2017 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book of chemical & Petroleum Engineering Contains of Various Topics. It covers different type of question with their Answers and Fill in the Blanks. Required data and equations are given for day to day calculations of Chemical Engineering topics. This book is necessary tool or an instrument for Chemical & Petroleum Engineers.
Download or read book Fundamental Concepts of Applied Chemistry written by Jayashree Ghosh and published by S. Chand Publishing. This book was released on 2010-12 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past few decades the growth of applied chemistry has been phenomenal and its applications have an expansive field including Chemical and Medico-Biological disciplines.I take pleasure in presenting the book Fundamental concepts of applied chemistry.The book is published to provied a concise text book that encompasses important branches like pharmaceutical,Biological,polymer,leather and Agricultural Chemistry.
Download or read book Agricultural Library Notes written by and published by . This book was released on 1935 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Principles of Modern Dairy Practice from a Bacteriological Point of View written by Gösta Grotenfelt and published by . This book was released on 1899 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
