Download or read book The Cheese Industry in India written by and published by Chillibreeze. This book was released on with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Quality Assurance of Milk and Milk Products written by Kamal Gandhi and published by Springer Nature. This book was released on 2020-06-29 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.
Download or read book Home Cheese Making written by Ricki Carroll and published by Storey Publishing. This book was released on 2002-10-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Download or read book Agricultural Value Chains in India written by Ashok Gulati and published by Springer Nature. This book was released on 2022-01-01 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: This open access book provides a clear holistic conceptual framework of CISS-F (competitiveness, inclusiveness, sustainability, scalability and access to finance) to analyse the efficiency of value chains of high value agricultural commodities in India. It is based on the understanding that agriculture is an integrated system that connects farming with logistics, processing and marketing. Farmer’s welfare being central to any agricultural policy makes it very pertinent to study how a value chain works and can be strengthened further to realize this policy goal. This book adds value to the existing research by studying the value chains end-to-end across a wide spectrum of agricultural commodities with the holistic lens of CISS-F. It is not enough that a value chain is competitive but not inclusive or it is competitive and inclusive but not sustainable. The issue of scalability is very critical to achieve macro gains in terms of greater farmer outreach and sectoral growth. The research undertaken here brings out some very useful insights for policymaking in terms of what needs to be done better to steer the agricultural value chains towards being more competitive, inclusive, sustainable and scalable. The value chain specific research findings help draw very nuanced policy recommendations as well as present a big picture of the future direction of policy making in agriculture.
Download or read book Handbook of Research on Increasing the Competitiveness of SMEs written by Perez-Uribe, Rafael and published by IGI Global. This book was released on 2019-12-06 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: Countries have been competing against each other in order to attract financial investment and human capital for decades. However, emerging economies have a long way to go before they achieve the same levels of competitiveness as a developed economy. Lack of firm institutions, inadequate infrastructure, and a lack of trust in the legal system are urgent and unavoidable factors that emerging economies must address. The Handbook of Research on Increasing the Competitiveness of SMEs provides innovative insights on integrating, adapting, and building models and strategies compatible with the development of competitiveness in small and medium enterprises in emerging countries. The content within this publication examines quality management, organizational leadership, and digital security. It is designed for policymakers, entrepreneurs, managers, executives, business professionals, academicians, researchers, and students.
Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Download or read book Cheese Technology written by Josef Kammerlehner and published by . This book was released on 2009 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Current Issues and Challenges in the Dairy Industry written by Salam Ibrahim and published by BoD – Books on Demand. This book was released on 2020-05-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.
Download or read book Dairy Market News written by and published by . This book was released on 1981 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: These reports cover the supply, demand, and price situation every week on a regional, national, and international basis for milk, butter, cheese, and dry and fluid products.
Download or read book Indian Agriculture Under the Shadows of WTO and FTAs written by Rajan Sudesh Ratna and published by Springer Nature. This book was released on 2021-05-13 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the various issues and concerns faced by Indian agriculture under the obligations of WTO and the Free Trade Agreements. While the issues discussed pertain mainly to India, the lessons can also be derived for many other similarly placed developing countries. The book delves into various aspects of Indian agricultural trade and evaluates the domestic policies and regulations of government while also looking at external factors like WTO, free trade agreements and non-tariff barriers. Chapters of this book have been contributed by eminent agricultural economists, lawyers and social scientists providing the perspective from their sector. This book highlights the challenges and opportunities for agriculture sector under the rapidly growing regional trade agreements and results of negotiations under the WTO. It also provides critical insights into the ongoing fisheries subsidies negotiations at the WTO and issues relating to non-tariff measures. The findings have broad implications for developing countries in general and India in particular. This book will greatly benefit trade negotiators, policymakers, civil society, farmer groups, researchers, students, and academics interested in issues related to the WTO, FTAs, tariff and non-tariff barriers and other allied issues concerning Indian agriculture. The techniques used in analytical part will mostly benefit the researchers as they can not only use these techniques and methodologies for their future research, but to also carry the research forward. The book is useful for many educational institutes which teach international trade, agricultural economics, and WTO and FTAs studies.
Download or read book The Cheese Trap written by Neil D. Barnard and published by Hachette+ORM. This book was released on 2017-08-01 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times bestselling author Dr. Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it additive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help readers break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings-from pizza, to lasagna, to ice cream and cheesecake.
Download or read book Agro and Food Processing Industry in India written by Seema Bathla and published by Springer Nature. This book was released on 2021-01-04 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides different facets of India's agro and food processing industry in both organised and unorganised segments. It brings forth the topical issues having potential to accelerate the pace of growth in its employment, investment and productivity and strive for improving the global competitiveness. Using advanced quantitative techniques, it brings new evidences on inter-sectoral (agriculture-industry-services) employment and production linkages, contractual arrangements through Farmer Producer Companies, and subcontracting in the processed food sector. It also throws light on India's comparative advantage in export of primary and processed food products. With rising per capita income, urbanisation, and changing food habits of people, India is increasingly striving to improve productivity and competitiveness in agriculture and manufacturing. A concerted policy focus to accelerate private investment in food processing, largely viewed as a sunrise industry, is expected to contribute to large scale job creation and external trade not only in the manufacturing but also in the agricultural sector. Keeping this in mind, considerable insights are featured in the book at the industry and firm levels due to a significant bearing of technological, tariffs and non-tariff barriers and labour regulations on their trade intensity, employment and efficiency. Containing perspectives from the top agriculture and industry economists in the country, the book will be very useful to researchers, academicians, trade analysts and policy makers.
Download or read book Ending the War on Artisan Cheese written by Catherine Donnelly and published by Chelsea Green Publishing. This book was released on 2019-11-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Download or read book Trade Liberalization and Indian Dairy Industry written by Vijay Paul Sharma and published by . This book was released on 2002 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits written by and published by BoD – Books on Demand. This book was released on 2024-05-29 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a palatable and dense model food with great nutritional value. Cheese lovers all over the world have access to an almost overwhelming variety of cheeses. Cheese has many health benefits that go beyond its nutritional and flavor properties. The health benefits are due to the presence of unique bioactive peptides and fatty acids in cheese. Furthermore, cheese is an excellent tool for making functional foods because it can serve as an excellent delivery vehicle for bioactive peptides, vitamins, minerals, probiotics, postbiotics, prebiotics, and other novel bioactive substances. This book offers opportunities for cheese manufacturers, cheese researchers, nutritionists, and even cheese lovers to learn more about the hidden health and nutritive benefits of cheese. The book reflects the trends and innovations in the development of cheese as a functional food.
Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
Download or read book Modernization of Traditional Food Processes and Products written by Anna McElhatton and published by Springer. This book was released on 2016-02-22 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
