Download Dairy Processing and Quality Assurance by Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah PDF

By Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah

Dairy Processing and caliber insurance provides a whole description of the processing and production phases of industry milk and significant dairy items from the receipt of uncooked fabrics to the packaging of the goods, together with caliber coverage elements. insurance comprises fluid milk items; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey items; ice cream and frozen muffins; refrigerated muffins; meals and healthiness; new product improvement thoughts; packaging platforms; and nonthermal protection applied sciences; safeguard and caliber administration structures; and dairy laboratory research.

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Extra resources for Dairy Processing and Quality Assurance

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In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 179–193. Chandan RC, O’Rell KR. 2006b. Manufacture of various types of yogurt. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, IA, pp. 211–236. Chandan RC, Shah NP. 2007. Functional foods based on dairy ingredients. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing.

Cheese varieties made by direct acidificatio of hot milk. In: YH Hui (Ed), RC Chandan, S Clark, N Cross, J Dobbs, WJ Hurst, LML Nollet, E Shimoni, N Sinha, EB Smith, S Surapat, A Titchenal, F Toldra (Associate Eds), Handbook of Food Products Manufacturing. Vol. 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley and Interscience Publishers, New York, pp. 635–650. Chandan RC, O’Rell KR. 2006a. Ingredients for yogurt manufacture. In: RC Chandan (Ed), CH White, A Kilara, YH Hui (Associate Eds), Manufacturing Yogurt and Fermented Milks.

Vol. 3: Lactose. Chapman and Hall, London, England, p. 535. Fox PF (Ed). 2002. Advances in Dairy Chemistry, Proteins. Chapman and Hall, London, p. 768. Fox PF, Guinee TP, Cogan TM, McSweeney PLH. 2000. Fundamentals of Cheese Science. Aspen Publishers, Gaithersberg, MD, p. 587. Fox PF, McSweeney PLH (Eds). 1998. Dairy Chemistry and Biochemistry. Blackie Academic and Professional, New York, p. 478. Harding F (Ed). 1995. Milk Quality. Blackie Academic and Professional, Chapman and Hall, London, p.

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