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Milk and Dairy Product Technology

Author: Edgar Spreer

Publisher: Routledge

Published: 2017-10-19

Total Pages: 691

ISBN-13: 1351431358

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Quality Milk Production and Processing Technology

Author: D. K. Thompkinson

Publisher: New India Publishing Agency

Published: 2012-01-01

Total Pages: 306

ISBN-13: 9789380235899

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Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.

Dairy Technology

Author: Shivashraya Singh

Publisher: New India Publishing Agency

Published: 2014-01-01

Total Pages: 8

ISBN-13: 9383305088

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Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Dairy Production Medicine

Author: Carlos Risco

Publisher: John Wiley & Sons

Published: 2011-08-04

Total Pages: 643

ISBN-13: 0470960531

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This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.

Dairy Processing

Author: G Smit

Publisher: Elsevier

Published: 2003-07-29

Total Pages: 565

ISBN-13: 1855737078

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The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. Reviews key developments in dairy food processing and their impact on product safety and quality Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation

Structure of Dairy Products

Author: Adnan Y. Tamime

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 304

ISBN-13: 0470995912

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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Rural Dairy Technology

Author: C. O'Connor

Publisher: ILRI (aka ILCA and ILRAD)

Published: 1995-01-01

Total Pages: 123

ISBN-13: 9291460001

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Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses; Milk microbiology; Microbiology of butter; Clean milk production; Sources of contamination; Cooling milk; Milk reception, dairy accounting and record keeping; Reception; Dairy accounting and record keeping; Milk processing; Milk separation; Buttermaking with fresh milk or cream; Buttermaking with sour whole milk; Ghee, butter oil and dry butterfat; Cheesemaking using fresh milk; Cheesemaking with sour skim milk; Milk fermentations; Cleaning, sanitising and sterilising dairy equipment; Dairy water supplies; Chemical used for cleaning; Cleaning procedure; Sampling and analysis of milk, milk products and water; Sampling; Milk pH; Titratable acidity test; Alcohol test; Clot-on-boiling test; Fat determination; Specific gravity of milk; Total solids (TS) in milk; Formaldehyde in milk; Methylene blue reduction test; Resazurin 10-minute test; Sediment or visible dirt test; Moisture content of butter; Salt content of butter; Protein content of milk by formaldehyde titration; Estimation of hardness in water; Dairy building design and construction; Site selection; Type of building; Arrangement and installation of equipment.

Dairy Technology - Vol.02

Author: Shivashraya Singh

Publisher: New India Publishing

Published: 2014-01-01

Total Pages: 12

ISBN-13: 9383305096

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Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Dairy Technology

Author: P. Walstra

Publisher: CRC Press

Published: 1999-04-23

Total Pages: 752

ISBN-13: 0824746414

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.

Dairy Technology and Production

Author: National Agricultural Library (U.S.)

Publisher:

Published: 1976

Total Pages: 104

ISBN-13:

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