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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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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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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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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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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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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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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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Advanced Dairy Chemistry Volume 3

, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained;

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Advanced Dairy Chemistry: Volume 3

, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained;

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Milk and Dairy Products as Functional Foods

popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also;

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Microbiology in Dairy Processing

production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research;

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Milk and Dairy Product Technology

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific;

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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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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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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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Novel Dairy Processing Technologies

conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization;

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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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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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Handbook of Milk of NonBovine Mammals

Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine;

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