01005nam0-22003491i-450-9900032358804033210-88132-055-2000323588FED01000323588(Aleph)000323588FED0100032358820000920d1988----km-y0itay50------baitaITWorld Economic Problemsedited by Kimberly Ann Elliott, John Williamson.WashingtonInstitute for International Economics\April \\1988.IX, 293 p.22 cmSpecial ReportInstitute for International Economics7F/3.2O/1.0O/2.224O/2.3Elliott,Kimberly AnnInstitute for international economicsITUNINARICAUNIMARCBK990003235880403321O/10 WOR7432SESSESWorld Economic Problems449112UNINAING0101220nam2 22002773i 450 SUN011815720181121124629.460.0020181113d1965 |0itac50 baitaIT|||| |||||*Corso di diritto amministrativodispense anno accademico 1964-651. premesse sociologiche e storiche e profili costituzionali2. teoria dell'organizzazioneMassimo Severo GianniniMilano : A. Giuffré, 1965344 p.26 cmBiblioteca notaio Andrini.001SUN01181562001 *Corso di diritto amministrativoMassimo Severo Giannini1-2210 MilanoA. Giuffré215 volumi26 cm.MilanoSUNL000284Giannini, Massimo S.SUNV00090633855GiuffrèSUNV001757650Giannini, Massimo SeveroGiannini, Massimo S.SUNV068708ITSOL20181231RICASUN0118157UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZA00CONS BNA.142 1-2 00BNA3244 20181113 Corso di diritto amministrativo657254UNICAMPANIA03496nam 22006134a 450 99619733400331620230828231021.01-282-13679-897866121367950-470-27781-50-470-27653-3(CKB)1000000000687179(EBL)468665(SSID)ssj0000354427(PQKBManifestationID)11264319(PQKBTitleCode)TC0000354427(PQKBWorkID)10302590(PQKB)10146944(MiAaPQ)EBC468665(OCoLC)184983219(EXLCZ)99100000000068717920050615d2006 uy 0engur|n|---|||||txtccrManufacturing yogurt and fermented milks[electronic resource] /editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui1st ed.Ames, Iowa Blackwell Pub.20061 online resource (376 p.)Description based upon print version of record.0-8138-2304-8 Includes bibliographical references and index.Manufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics €; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; IndexMelding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background-History and consumption trends, milkYogurtFermented milkDairy processingFood industry and tradeYogurt.Fermented milk.Dairy processing.Food industry and trade.637.1476Chandan Ramesh C299566MiAaPQMiAaPQMiAaPQBOOK996197334003316Manufacturing yogurt and fermented milks2877320UNISA