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Microstructure of Dairy Products

Microstructure of Dairy Products Book
Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Release : 2018-10-22
ISBN : 1118964225
Language : En, Es, Fr & De

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Book Description :

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition Book
Author : Gregory D. Miller,Judith K. Jarvis,National Dairy Council,Lois D. McBean
Publisher : CRC Press
Release : 2002-01-01
ISBN : 9781420050189
Language : En, Es, Fr & De

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Book Description :

This new edition of Handbook of Dairy Foods and Nutrition presents the latest developments in dairy foods research. It examines the role of dairy products in the diet for cardiovascular health, reducing risk for blood pressure and colon cancer, and enhancing bone and oral health. In addition, the bone health of vegetarians and lactose intolerant individuals are addressed. The importance of milk and milk products in the diet throughout the lifecycle is addressed. WHAT'S NEW IN THE SECOND EDITION? NEW CHAPTERS! "Milk and Milk Products" will include: *Official recommendations for inclusion of milk and milk products in the diet *Nutrient contributions of milk and milk products *Nutrient components (energy, carbohydrate, protein, fat, vitamins, minerals, electrolytes) *Protection of quality of milk products *Kinds of milk and milk products "Contributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycle" will include: *Unique aspects of each developmental stage in the life cycle *Nutrient contributions of dairy foods to the diet *Other non-nutrient components of dairy foods with known health benefits *Official recommendations for the use of Milk Group foods for each age group *Discussion of strategies to improve dairy food intake PLUS EXTENSIVE REVISIONS TO EXISTING CHAPTERS INCLUDING: *Recent American Heart Association recommendations *Updated data on fat and cholesterol intake *Tables of new RDAs/DRIs *Latest information on the anticarcinogenic effect of dairy food components *And much more!

Dairy Products

Dairy Products Book
Author : Jonathan Roger Coleman
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dairy Products book written by Jonathan Roger Coleman, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Milk and Dairy Foods

Milk and Dairy Foods Book
Author : Ian Givens
Publisher : Academic Press
Release : 2020-04-08
ISBN : 012815604X
Language : En, Es, Fr & De

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Book Description :

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Technology of Dairy Products

Technology of Dairy Products Book
Author : Ralph Early
Publisher : Springer Science & Business Media
Release : 1998
ISBN : 9780751403442
Language : En, Es, Fr & De

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Book Description :

This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2009-11-04
ISBN : 1420046314
Language : En, Es, Fr & De

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Book Description :

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Dairy Foods

Dairy Foods Book
Author : A.G. Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Woodhead Publishing
Release : 2021-07-01
ISBN : 0128204796
Language : En, Es, Fr & De

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Book Description :

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Research in Dairy Foods and Production

Research in Dairy Foods and Production Book
Author : Anonim
Publisher : Unknown
Release : 1970
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Research in Dairy Foods and Production book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dairy Foods Review

Dairy Foods Review Book
Author : Anonim
Publisher : Unknown
Release : 1922
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dairy Foods Review book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Body Fuel for Healthy Bodies

Body Fuel for Healthy Bodies Book
Author : Trisha Sertori
Publisher : Macmillan Education AU
Release : 2008
ISBN : 9781420261745
Language : En, Es, Fr & De

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Book Description :

This book is part of an essential series aimed at helping young people understand more about what they eat. aIt presents foods from the dairy food group in the food pyramid and explains why fuelling the body with the right foods helps keep them healthy. It provides a link between the foods and the digestive system showing, via labelled illustrations, how the foods are absorbed and the nutrients they supply to the body. Food allergies and intolerances are discussed as are the advantages and d

UHT Processing and Aseptic Filling of Dairy Foods

UHT Processing and Aseptic Filling of Dairy Foods Book
Author : Anonim
Publisher : Unknown
Release : 2008
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The demand for ultra high temperature processed and aseptically packaged dairy foods is growing throughout the U.S. The technology provides value-added food preservation for many foods including flavored milks, puddings, custards, creams, ice-cream mixes, whey-based drinks, sports drinks, and yogurt. Ultra high temperature nonfat milk, milk, light cream, and 18% cream are used throughout the U.S. by the restaurant and food service industries. There are several advantages to aseptic processing and packaging over traditional pasteurization. Advantages include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Challenges are present in all aspects of dairy processing. Major challenges associated with ultra high temperature processing and aseptic packaging of dairy foods include product quality loss, such as age gelation, fat separation, and flavor loss, as well as manufacturing issues such as limited production capacity, potential contamination, slow packaging speeds, and limited shelf life knowledge. This report reviews the history of aseptic processing, principles of ultra high temperature processing, principles of aseptic filling, quality control of UHT dairy foods, and regulations for dairy processors.

Dairy Foods Incorporated V Dairy Maid Products Company

Dairy Foods Incorporated V  Dairy Maid Products Company Book
Author : Anonim
Publisher : Unknown
Release : 1961
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dairy Foods Incorporated V Dairy Maid Products Company book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Functional Dairy Foods

Functional Dairy Foods Book
Author : Anonim
Publisher : Unknown
Release : 2011
ISBN : 9788189304904
Language : En, Es, Fr & De

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Book Description :

Download Functional Dairy Foods book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Structure of Dairy Products

Structure of Dairy Products Book
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 0470995912
Language : En, Es, Fr & De

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Book Description :

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Proceedings 1990 Dairy Products Technical Conference

Proceedings  1990 Dairy Products Technical Conference Book
Author : Anonim
Publisher : Unknown
Release : 1990
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings 1990 Dairy Products Technical Conference book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dairy based Ingredients

Dairy based Ingredients Book
Author : Ramesh C. Chandan
Publisher : Amer Assn of Cereal Chemists
Release : 1997
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Properties of Milk and Its Components. Basic Milk Processing. Production and Specifications of Milk Concentrates. Processing and Specifications of Dairy Foods. Baked Products. Chocolate and Confectionery Products. Sauces, Dressings, and Dairy Desserts. Snack Foods, Meats, and Other Applications. Nutrition and Labeling. Regulatory and Safety Aspects. Glossary. Index.

Official Proceedings of the Annual Conference of the Association of Dairy Food and Drug Officials of the United States

Official Proceedings of the     Annual Conference of the Association of Dairy  Food and Drug Officials of the United States     Book
Author : Association of Dairy, Food, and Drug Officials of the United States
Publisher : Unknown
Release : 1913
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Official Proceedings of the Annual Conference of the Association of Dairy Food and Drug Officials of the United States book written by Association of Dairy, Food, and Drug Officials of the United States, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dairy Products and Eggs

Dairy Products and Eggs Book
Author : Marcia Halpern Gutcho
Publisher : William Andrew
Release : 1978
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Dairy Products and Eggs book written by Marcia Halpern Gutcho, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Dairy Products

Advances in Dairy Products Book
Author : Francesco Conto
Publisher : John Wiley & Sons
Release : 2017-11-13
ISBN : 1118906438
Language : En, Es, Fr & De

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Book Description :

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

The World Market for Dairy Products

The World Market for Dairy Products Book
Author : Anonim
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The World Market for Dairy Products book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.