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Microstructure of Dairy Products

Microstructure of Dairy Products
A Book

by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta

  • Publisher : John Wiley & Sons
  • Release : 2018-10-22
  • Pages : 400
  • ISBN : 1118964225
  • Language : En, Es, Fr & De
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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
A Book

by Gregory D. Miller,Judith K. Jarvis,National Dairy Council,Lois D. McBean

  • Publisher : CRC Press
  • Release : 2002-01-01
  • Pages : 448
  • ISBN : 9781420050189
  • Language : En, Es, Fr & De
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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 Foods

Dairy Foods
A Book

by Trisha Sertori

  • Publisher : Marshall Cavendish
  • Release : 2008-12
  • Pages : 32
  • ISBN : 9780761437970
  • Language : En, Es, Fr & De
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Discusses the importance of a healthy, well-balanced diet, focusing on dairy products.

Dairy Products

Dairy Products
A Book

by Jonathan Roger Coleman

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 51
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Foods and Food Adulterants ...: Dairy products. 1887

Foods and Food Adulterants ...: Dairy products. 1887
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1887
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Milk and Dairy Foods

Milk and Dairy Foods
Their Functionality in Human Health and Disease

by Ian Givens

  • Publisher : Academic Press
  • Release : 2020-04-08
  • Pages : 440
  • ISBN : 012815604X
  • Language : En, Es, Fr & De
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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
A Book

by Ralph Early

  • Publisher : Springer Science & Business Media
  • Release : 1998
  • Pages : 446
  • ISBN : 9780751403442
  • Language : En, Es, Fr & De
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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.

Dairy Foods

Dairy Foods
Processing, Quality, and Analytical Techniques

by A.G. Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian

  • Publisher : Woodhead Publishing
  • Release : 2021-07-01
  • Pages : 266
  • ISBN : 0128204796
  • Language : En, Es, Fr & De
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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

Dairy Products Annual Summary

Dairy Products Annual Summary
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1963
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Production of Manufactured Dairy Products

Production of Manufactured Dairy Products
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1961
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Research in Dairy Foods and Production

Research in Dairy Foods and Production
A Progress Report, April, 1970

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1970
  • Pages : 33
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dairy Foods Review

Dairy Foods Review
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1922
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
A Book

by Fidel Toldrá,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-03-23
  • Pages : 1020
  • ISBN : 1000342077
  • Language : En, Es, Fr & De
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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, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy 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. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or 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, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Milk and Dairy Foods

Milk and Dairy Foods
A Book

by Joseph William Geoffrey Porter

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 64
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Body Fuel for Healthy Bodies

Body Fuel for Healthy Bodies
Dairy Foods

by Trisha Sertori

  • Publisher : Macmillan Education AU
  • Release : 2008
  • Pages : 32
  • ISBN : 9781420261745
  • Language : En, Es, Fr & De
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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

Dairy Foods Incorporated V. Dairy Maid Products Company

Dairy Foods Incorporated V. Dairy Maid Products Company
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1961
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Functional Dairy Foods

Functional Dairy Foods
Concepts and Applications

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 522
  • ISBN : 9788189304904
  • Language : En, Es, Fr & De
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Structure of Dairy Products

Structure of Dairy Products
A Book

by Adnan Y. Tamime

  • Publisher : John Wiley & Sons
  • Release : 2008-04-15
  • Pages : 304
  • ISBN : 0470995912
  • Language : En, Es, Fr & De
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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
April 25-26, 1990, Chicago, Illinois

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 141
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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UHT Processing and Aseptic Filling of Dairy Foods

UHT Processing and Aseptic Filling of Dairy Foods
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.