Dairy Technology and Engineering PDF Download

Author: Harper W. J.
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Murlidhar Meghwal
Publisher: CRC Press
ISBN: 1315341980
Category : Science
Languages : en
Pages : 236

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Book Description
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Author: W. James Harper
Publisher:
ISBN:
Category : Dairy engineering
Languages : en
Pages : 638

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Book Description

Author: Murlidhar Meghwal
Publisher: CRC Press
ISBN: 1771883812
Category : Cooking
Languages : en
Pages : 398

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Book Description
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 0429559577
Category : Science
Languages : en
Pages : 396

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Book Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Author: Yasin Khan
Publisher:
ISBN: 9789383101092
Category : Dairy processing
Languages : en
Pages : 233

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Book Description

Author: Shivashraya Singh
Publisher: New India Publishing
ISBN: 9383305096
Category : Technology & Engineering
Languages : en
Pages : 12

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Book Description
Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Author: Jane Selia dos Reis Coimbra
Publisher: CRC Press
ISBN: 1420090399
Category : Technology & Engineering
Languages : en
Pages : 275

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Book Description
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu

Author: Heinz-Gerhard Kessler
Publisher:
ISBN:
Category : Biochemical engineering
Languages : en
Pages : 732

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Book Description

Author: Myer Kutz
Publisher: Academic Press
ISBN: 0128148047
Category : Technology & Engineering
Languages : en
Pages : 806

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Book Description
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed