Описание: 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 health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.
Автор: Barone Название: Chemical Profiles of Industrial Cow`s Milk Curds ISBN: 3319509403 ISBN-13(EAN): 9783319509402 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief explores the chemistry and production technology of a cheese precursor: the cow`s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.
Автор: Ahmed Askar; Hans Treptow Название: Quality Assurance in Tropical Fruit Processing ISBN: 3642776892 ISBN-13(EAN): 9783642776892 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products.
Описание: This book highlights for the first time the present state of quality assurance and the need for establishing standards in fluorescence measurements. This second of two volumes covers applications of fluorescence for bioanalysis and biomedical diagnostics.
Автор: A. David Bonnell Название: Quality Assurance in Seafood Processing: A Practical Guide ISBN: 1461361346 ISBN-13(EAN): 9781461361343 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry.
Автор: Alan H. Varnam Название: Milk and Milk Products ISBN: 1461357322 ISBN-13(EAN): 9781461357322 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products.
Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
Автор: H. Burton Название: Ultra-High-Temperature Processing of Milk and Milk Products ISBN: 1461359015 ISBN-13(EAN): 9781461359012 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used.
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