Milk and Milk Products

Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its ...

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Author: Alan H. Varnam

Publisher: Springer Science & Business Media

ISBN: 9781461518136

Category: Technology & Engineering

Page: 451

View: 769

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Modern Technology Of Milk Processing Dairy Products 4th Edition

This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.

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Author: NIIR Board

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9788190568579

Category:

Page: 550

View: 283

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.

Milk and Milk Products

The constituents of milk. Factors influencing the compositions of milk. Properties of milk. Milk and dairy products as food. Microorganisms. The babcock test for determining fat in milk and cream. Common dairy processes. Market milk.

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Author: Clarence Henry Eckles

Publisher:

ISBN: UOM:39015064574828

Category: Dairy processing

Page: 413

View: 208

The constituents of milk. Factors influencing the compositions of milk. Properties of milk. Milk and dairy products as food. Microorganisms. The babcock test for determining fat in milk and cream. Common dairy processes. Market milk. The manufacture of dairy products-butter. The manufacture of dairy products-cheese. The manufacture of dairy products-ice cream. The manufacture of dairy products-condensed milk, dry milk, milk by-products. Dairy arithmetic. Miscellaneous tests.

Processing Technologies for Milk and Milk Products

This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products.

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Author: Ashok Kumar Agrawal

Publisher: CRC Press

ISBN: 9781771885492

Category: Science

Page: 380

View: 889

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.

Mycotoxins in Animal Products

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat.

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Author: Martin Weidenbörner

Publisher: Springer Nature

ISBN: 9783030309190

Category: Technology & Engineering

Page: 173

View: 980

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered. Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises: More than 100 new publications and 300 publications in all Single chapter overview with all mycotoxins and each foodstuff that is contaminated Coverage of "co-contamination," showing the co-occurrence of mycotoxins in a foodstuff, where possible Coverage of "further contamination,“ describing further foodstuffs with their mycotoxins documented, where possible List of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination

Cultures of Milk

Andrea Wiley contrasts the practices of the world's leading milk producers, India and the United States.

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Author: Andrea S. Wiley

Publisher: Harvard University Press

ISBN: 9780674369702

Category: Social Science

Page: 207

View: 750

Andrea Wiley contrasts the practices of the world's leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, she shows that the cultural significance of milk goes well beyond its nutritive value.

Food Safety Management

Provided that hygienic measures are taken to prevent any post-process contamination, milk and dairy products can be produced and consumed safely. The present chapter reviews risks and control measures all along the production chain.

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Author: Y. Motarjemi

Publisher: Elsevier Inc. Chapters

ISBN: 9780128056448

Category: Technology & Engineering

Page: 1192

View: 654

In many countries of the world, the dairy industry is one of the most important food sectors and it has, by and large, been very successful in providing safe products. Nevertheless, the dairy sector, like other food sectors, also has its challenges, as from farm to the point of consumption, dairy products can become contaminated with a broad range of microbial and chemical hazards. The sources of contamination are multiple and the pathways are complex. Contamination of milk can occur directly by dairy animals shedding pathogens into the milk, or indirectly by contamination of the milk during the milking process, collection and transportation. Infected animals or asymptomatic carriers can shed the organisms in the feces and contaminate the milk through the environment. Other sources of environmental contamination are water, pests, soil, feces, pets and contaminated feed. Infected farmers, not respecting hand hygiene, are also a potential source of contamination of milk. During milking, collection and transportation, milk can be subjected to further contamination by the equipment and/or be subjected to time–temperature abuse, creating optimum conditions for microbial growth. Hence, ensuring safety of milk and dairy products starts on the farm with animal health, quality of feed, a hygienic environment and, in general, good animal husbandry. Nevertheless, pasteurization of milk is necessary to kill any surviving organisms and reduce the risk of illness to an acceptable level. Provided that hygienic measures are taken to prevent any post-process contamination, milk and dairy products can be produced and consumed safely. The present chapter reviews risks and control measures all along the production chain.

Milk and Dairy Products

Here, to fill the gap between the commercialization of food and healthy eating habits, this book comes as a whiff of fresh air, blowing away the cobwebs of misconceptions.

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Author: Alesia Simmons

Publisher:

ISBN: 1645340236

Category:

Page: 338

View: 153

Here, to fill the gap between the commercialization of food and healthy eating habits, this book comes as a whiff of fresh air, blowing away the cobwebs of misconceptions. Milk, the essential component of human existence and nourishment, an elixir of life, should form an important element in the daily eating patterns of every individual. Also, comparison of cow's milk with sheep, goat milk, and breast milk. The harmful chemicals used to increase the production of milk and its negative effect on human health.This book aims at providing a penetrating and in-depth approach to the mysteries associated with human nutrition, health, and diseases. The commercial angle of milk marketing and its various diversifications. What should be done to increase production, naturally, without the application of poisonous materials, bad for the environment and human health as well.

Kentucky Administrative Regulations Service

(1) Samples will be collected and analyzed a minimum of annually from all bulk tank truck loads of raw milk representing Kentucky dairy ... Finished milk and milk products manufactured and sold within Kentucky will also be screened.

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Author:

Publisher:

ISBN: MINN:31951D00496588R

Category: Delegated legislation

Page:

View: 621

Ultra High Temperature Processing of Milk and Milk Products

This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used.

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Author: H. Burton

Publisher: Springer

ISBN: 1461359015

Category: Technology & Engineering

Page: 354

View: 122

This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.