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Dairy Fat Products and Functionality
membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the;
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Dairy Fat Products and Functionality
membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the;
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Milk and Dairy Foods
Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the;
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Delicious Dairy
are so important for healthy bones and teeth, how milk is brought to market, the difference between whole milk and fat-free milk, how cheese;
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Milk Consumption
milk and it must be low-fat or skim, rather than whole. Dairy farmers and fluid milk processors are also working to promote dairy products. The;
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Dairy Powders and Concentrated Products
and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates;
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Ultrasound Technology in Dairy Processing
, functionality modifications of secondary dairy products and fat separation. Although to date the majority of these applications have only been proven;
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Processed Cheese and Analogues
chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control;
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Microstructure of Dairy Products
, yoghurts, powders and fat products. In addition, there is a review of the localisation of microorganism within the microstructure of various dairy;
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Advances in Dairy Microbial Products
Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book;
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Dairy Science And Technology Handbook
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account;
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From Milk ByProducts to Milk Ingredients
ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to;
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Microbial Cultures and Enzymes in Dairy Technology
products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy;
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Dairy Product Technology Recent Advances
This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;
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Nutrients in Dairy and Their Implications for Health and Disease
Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This;
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Dairy Processing and Quality Assurance
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;
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Probiotic Dairy Products
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products;
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Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices;
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Food Structure and Functionality
functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy;
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Structure of Dairy Products
in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30;
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Microbial Toxins in Dairy Products
of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health;
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Fermented Milk and Dairy Products
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their;
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Dairy Microbiology and Biochemistry
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter;
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Functional and Speciality Beverage Technology
newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant;
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The Sensory Evaluation of Dairy Products
products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a;
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The Sensory Evaluation of Dairy Products
products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a;
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