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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 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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Fermented Milks

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks;

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Bacteriophages in Dairy Processing

bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry;

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Dairy Microbiology

of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or;

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Dairy Microbiology

of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham;

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Handbook of Animal-Based Fermented Food and Beverage Technology

technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour;

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Milk

is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk;

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Manufacturing Yogurt and Fermented Milks

dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd;

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Consumption and Contamination of Dairy Products

In Study about the Consumption and Contamination of Dairy Products in Two Countries, the authors first describe the microbiological;

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Dairy Fat Products and Functionality

of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human;

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Dairy Fat Products and Functionality

of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human;

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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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Nutrients in Dairy and Their Implications for Health and Disease

> Presents various dairy products and their impact on health Provides information on dairy milk as an important source of micro-and;

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Processing Technologies for Milk and Milk Products

presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also;

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Processing Technologies for Milk and Milk Products

presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also;

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Delicious Dairy

and yogurt is made, what kinds of animals produce milk, different dairy products used around the world, and how much dairy a person needs to;

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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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Engineering Aspects of Milk and Dairy Products

technologies used for milk transformation. However, the complex nature of dairy and its biological properties continue to pose a major challenge;

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Advances in Dairy Products

dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes;

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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Methods of analysis of commercial fertilizers, cattle foods, dairy products, sugar and fermented liquors

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Agents of Change

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk;

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Probiotic Dairy Products

includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since;

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Milk Consumption

cup-equivalents to about 0.61 cup-equivalents per day. The Federal Government encourages dairy consumption, including fluid milk, cheese, and;

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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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