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Milk Processing and Quality Management

-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on;

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Improving the Safety and Quality of Milk

safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses;

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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

safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the;

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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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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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Improving the Safety and Quality of Milk

safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses;

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Processing Technologies for Milk and Milk Products

degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods;

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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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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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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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Human Milk Biochemistry and Infant Formula Manufacturing Technology

book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.;

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Human Milk Biochemistry and Infant Formula Manufacturing Technology

and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics;

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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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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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Engineering Aspects of Milk and Dairy Products

preference reinforces the importance of milk as a raw material in the food industry, and consequently, the relevance of several processing;

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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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Innovative Food Science and Emerging Technologies

recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the;

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Innovative Food Science and Emerging Technologies

recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the;

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Achieving Sustainable Production of Milk

review all fields of milk production, beginning with milk composition, genetics and breeding, safety and milk quality, sustainability of milk;

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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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Quality Management in Plastics Processing

Quality Management in Plastics Processing provides a structured approach to the techniques of quality management, also covering topics;

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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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Milk Production, Quality and Composition of Traditionally Managed Camels

Present manuscript reports about the factors affecting milk production & composition & also points out the management factors affecting;

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The Milk Book - The Milk of Human Kindness Is Not Pasteurized

commercial milk is homogenized. I am convinced that homogenization is even more detrimental to the nutritional quality of milk than the heat;

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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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Non-thermal Processing of Foods

vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding;

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