Mechanisation And Automation In Dairy Technology

Author : A. Y. Tamime
Publisher : Wiley-Blackwell
ISBN 13 : 9781841271101
Total Pages : 348 pages
Book Rating : 4.01/5 ( download)

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Download or read book Mechanisation and Automation in Dairy Technology written by A. Y. Tamime and published by Wiley-Blackwell. This book was released on 2001-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control. Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanised, from raw material production through to processing and product manufacture. This book has been written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rationale of introducing automated systems. In this way, authors demonstrate how combinations of state-of-the-art machinery and dedicated control systems bring to the dairy industry increased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base. The volume is directed at food scientists and technologists, quality assurance personnel, analytical chemists, microbiologists, and consultants in automation and expert systems.

Author : Chemical Rubber Company
Publisher : CRC Press
ISBN 13 : 9780849305092
Total Pages : 580 pages
Book Rating : 4.98/5 ( download)

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Download or read book Mechanisation and Automation in Dairy Technology written by Chemical Rubber Company and published by CRC Press. This book was released on 1976 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.74/5 ( download)

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Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Author : Patrick F. Fox
Publisher : Elsevier
ISBN 13 : 9780080500942
Total Pages : 456 pages
Book Rating : 4.43/5 ( download)

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Download or read book Cheese: Chemistry, Physics and Microbiology written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables

Author : R. K. Robinson
Publisher : Springer Science & Business Media
ISBN 13 : 146848172X
Total Pages : 523 pages
Book Rating : 4.23/5 ( download)

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Download or read book Modern Dairy Technology written by R. K. Robinson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.

Author : Stuart Patton
Publisher : Routledge
ISBN 13 : 1351505351
Total Pages : 264 pages
Book Rating : 4.52/5 ( download)

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Download or read book Milk written by Stuart Patton and published by Routledge. This book was released on 2017-07-28 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.

Author : Ghasem G. Nasr
Publisher : Springer Science & Business Media
ISBN 13 : 1447138163
Total Pages : 515 pages
Book Rating : 4.67/5 ( download)

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Download or read book Industrial Sprays and Atomization written by Ghasem G. Nasr and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive critical compilation of the wide range of manufacturing processes that involve the application of spray technology, this book covers design of atomizers as well as the performance of plant and their corresponding spray systems. The needs of practising engineers from different disciplines: project managers, and works, maintenance and design engineers are catered for. Of interest to researchers in the field of liquid sprays, the book includes outlines of the contemporary and possible future research and challenges in the different fields of application and deals with: • sprays and their production; • sprays in industrial production processes; • processes involving vaporisation and cooling or cleaning of gases; • spray-surface impact processes; • fuel sprays for fixed plant; • spraying of hot surfaces for steel making and other metals; • spraying of molten metals. Guidance is given for the analysis and interpretation of experimental data obtained using different measurement techniques.

Author : Jane Selia dos Reis Coimbra
Publisher : CRC Press
ISBN 13 : 1420090399
Total Pages : 275 pages
Book Rating : 4.90/5 ( download)

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Download or read book Engineering Aspects of Milk and Dairy Products written by Jane Selia dos Reis Coimbra and published by CRC Press. This book was released on 2016-04-19 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : A. Y. Tamime
Publisher : Elsevier
ISBN 13 : 1845692616
Total Pages : 808 pages
Book Rating : 4.12/5 ( download)

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Download or read book Tamime and Robinson's Yoghurt written by A. Y. Tamime and published by Elsevier. This book was released on 2007-03-22 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. Includes developments in the understanding of the biochemical changes involved in yoghurt production Outlines significant technological advances in mechanisation and automation Discusses the nutritional value of yoghurt

Author : International Food Information Service
Publisher : John Wiley & Sons
ISBN 13 : 1405187409
Total Pages : 489 pages
Book Rating : 4.04/5 ( download)

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Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS