Testing Milk and Its Products
Author: Edward Holyoke Farrington
Publisher:
Published: 1916
Total Pages: 326
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Edward Holyoke Farrington
Publisher:
Published: 1916
Total Pages: 326
ISBN-13:
DOWNLOAD EBOOKAuthor: Edward Holyoke Farrington
Publisher:
Published: 1930
Total Pages: 318
ISBN-13:
DOWNLOAD EBOOKAuthor: National Research Council
Publisher: National Academies Press
Published: 2003-09-29
Total Pages: 425
ISBN-13: 030908928X
DOWNLOAD EBOOKFood safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author: American Public Health Association
Publisher: Legare Street Press
Published: 2022-10-27
Total Pages: 0
ISBN-13: 9781015853355
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: United States. Agricultural Marketing Service. Dairy Division. Standardization Branch
Publisher:
Published: 1975
Total Pages: 20
ISBN-13:
DOWNLOAD EBOOKAuthor: Kamal Gandhi
Publisher: Springer Nature
Published: 2020-06-29
Total Pages: 363
ISBN-13: 9811541671
DOWNLOAD EBOOKThis book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.
Author: Henry Hiram Wing
Publisher:
Published: 1897
Total Pages: 342
ISBN-13:
DOWNLOAD EBOOKAuthor: American Association of Medical Milk Commissions
Publisher:
Published: 1912
Total Pages: 28
ISBN-13:
DOWNLOAD EBOOKAuthor: Stephanie Clark
Publisher: Springer Science & Business Media
Published: 2009-07-30
Total Pages: 576
ISBN-13: 0387774084
DOWNLOAD EBOOKThe Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.