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Author : Robert Jenness
Publisher :
ISBN 13 :
Total Pages : 464 pages
Book Rating : 4.94/5 ( download)
Download or read book Principles of Dairy Chemistry written by Robert Jenness and published by . This book was released on 1976 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jenners
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.56/5 ( download)
Download or read book Principles of Dairy Chemistry written by Jenners and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Noble P. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 1461570506
Total Pages : 784 pages
Book Rating : 4.09/5 ( download)
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 0387848657
Total Pages : 794 pages
Book Rating : 4.55/5 ( download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author : Harry Snyder
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.11/5 ( download)
Download or read book Dairy chemistry written by Harry Snyder and published by . This book was released on 1905 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 584 pages
Book Rating : 4.22/5 ( download)
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
ISBN 13 : 9782763770505
Total Pages : 534 pages
Book Rating : 4.09/5 ( download)
Download or read book Dairy Science and Technology written by Fondation de technologie laitière du Québec and published by Presses Université Laval. This book was released on 1985 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pieter Walstra
Publisher : Wiley-Interscience
ISBN 13 :
Total Pages : 500 pages
Book Rating : 4.03/5 ( download)
Download or read book Dairy Chemistry and Physics written by Pieter Walstra and published by Wiley-Interscience. This book was released on 1984-04-03 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
Author : P. Walstra
Publisher : CRC Press
ISBN 13 : 0824746414
Total Pages : 752 pages
Book Rating : 4.14/5 ( download)
Download or read book Dairy Technology written by P. Walstra and published by CRC Press. This book was released on 1999-04-23 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Author : Arnold Harvey Johnson
Publisher :
ISBN 13 :
Total Pages : 948 pages
Book Rating : 4.07/5 ( download)
Download or read book Fundamentals of Dairy Chemistry written by Arnold Harvey Johnson and published by . This book was released on 1974 with total page 948 pages. Available in PDF, EPUB and Kindle. Book excerpt: The composition of milk. Composition of milk products. Proteins of milk. The lipids of milk: composition and properties. The lipids of milk: deterioration. Lactose. The vitamins in milk and milk products. Physical properties of milk. Physical equilibria: proteins. Physical equilibria in milk: the lipid phase. Milk coagulation and protein denaturation. Milk clotting enzymes and cheese chemistry. Fermentations. Frozen dairy products.
