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High Temperature Processing of Milk and Milk Products
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an;
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Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain;
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Technological Interventions in Dairy Science
This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and;
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Processing Technologies for Milk and Milk Products
protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book;
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Processing Technologies for Milk and Milk Products
operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and;
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Engineering Aspects of Milk and Dairy Products
more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market;
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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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Dairy Science and Technology
transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The;
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Non-thermal Processing of Foods
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;
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Chemical Quality Assurance of Milk and Milk Products
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality;
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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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Novel Dairy Processing Technologies
Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy;
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Novel Dairy Processing Technologies
Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy;
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Dairy Processing
This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how;
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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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Improving the Safety and Quality of Milk
use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the;
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Milk Production and Processing
The book covers various aspects of dairying and milk products such as dairy farm establishment, management, production and utilisation;
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Improving the Safety and Quality of Milk
use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the;
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Microbiology in Dairy Processing
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the;
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Effects of Forage Feeding on Milk
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds;
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Fermented Milk Products
Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid;
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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 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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Non-Bovine Milk and Milk Products
Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges;
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Marketing of Milk and Milk Products
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Heat Stability of Concentrated Milk Systems
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature;
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