Heat-induced Changes in Milk
Author: P. F. Fox
Publisher:
Published: 1995
Total Pages: 460
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: P. F. Fox
Publisher:
Published: 1995
Total Pages: 460
ISBN-13:
DOWNLOAD EBOOKAuthor: International Dairy Federation
Publisher:
Published: 1995
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKAuthor: P. F. Fox
Publisher: Springer
Published: 2015-06-19
Total Pages: 598
ISBN-13: 3319148923
DOWNLOAD EBOOKThis book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author: Hilton C. Deeth
Publisher: John Wiley & Sons
Published: 2017-05-08
Total Pages: 600
ISBN-13: 1118460502
DOWNLOAD EBOOKThis book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Author: P. F. Fox
Publisher:
Published: 1989
Total Pages: 124
ISBN-13:
DOWNLOAD EBOOKAuthor: Belgica). INTERNATIONL DAIRY FEDERATION (Bruxelas
Publisher:
Published: 1995
Total Pages: 455
ISBN-13:
DOWNLOAD EBOOKThermal lprocessing of milk: processes and equipment. Use of kinetics in studying heat-induced changes in foods. Effect of heat treatmente on chemical and physical changes to milkkfat globules. thermal denaturatin of whey proteins. heat-induced changes in casein, incluiding interactions with whey proteins. Effect of heating and cooling on the milk salts and their interaction casein. Heat-induced changes in lactose: isomerization, degradation, maillard browning. Effect of heat treatment on the rennet coagulability of milk. effevt of thermal processing on the coagulability of milk by acid. Heat stability of milk. Changes in heat-treated milk products during storage. heat stability of concentrated milk. Nutritional quality of heat processed liquid milk. Heat-induced changes in the flavor of milk. Sensory quality of UHT milk. Thermal denaturation of indigenous milk enzymes. Thermal denaturation of bacterial enzymes in milk. Fouling and cleaning in mil processing. Heat-induced formation of N6-methyladenosene in milk. Assessment of heat treatment ol milk.
Author: Fédération internationale de laiterie
Publisher:
Published: 1995
Total Pages: 455
ISBN-13:
DOWNLOAD EBOOKAuthor: Nagesh Shamrao Mhatre
Publisher:
Published: 1962
Total Pages: 270
ISBN-13:
DOWNLOAD EBOOKAuthor: Roger H. Tan
Publisher:
Published: 1996
Total Pages: 412
ISBN-13:
DOWNLOAD EBOOKAuthor: Joseph Dumpler
Publisher: Springer
Published: 2017-10-25
Total Pages: 227
ISBN-13: 3658196963
DOWNLOAD EBOOKIn his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.