LEADER 06028nam 2200709 a 450 001 9910141048203321 005 20170822102956.0 010 $a1-283-51420-6 010 $a9786613826657 010 $a0-470-95916-9 010 $a0-470-95912-6 010 $a0-470-95907-X 035 $a(CKB)2670000000066695 035 $a(EBL)644805 035 $a(OCoLC)699475363 035 $a(SSID)ssj0000468236 035 $a(PQKBManifestationID)12169799 035 $a(PQKBTitleCode)TC0000468236 035 $a(PQKBWorkID)10506543 035 $a(PQKB)10656938 035 $a(SSID)ssj0000622257 035 $a(PQKBManifestationID)12216984 035 $a(PQKBTitleCode)TC0000622257 035 $a(PQKBWorkID)10638254 035 $a(PQKB)11523830 035 $a(MiAaPQ)EBC644805 035 $a(EXLCZ)992670000000066695 100 $a20101014d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy ingredients for food processing$b[electronic resource] /$fedited by Ramesh Chandan, Arun Kilara 210 $aHoboken, N.J. $cWiley-Blackwell$d2011 215 $a1 online resource (606 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1746-3 320 $aIncludes bibliographical references and index. 327 $aDairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology 327 $aChapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products 327 $aChapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex 330 $a"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance.Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, Dairy Ingredients for Food Processing also appeals to professors and students in food science for its contemporary information and experience-based applications"--$cProvided by publisher. 330 $a"Unique in its perspective and scope, Dairy Ingredients for food processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Section 2 describes the applied aspects of using dairy ingredients in food products such as bakery products, confectionery, snack foods, dressings, desserts, infant formulas, puddings, and functional foods. The book presents a contemporary approach to the topics, and is designed to augment related books in the existing market"--$cProvided by publisher. 606 $aDairy processing 606 $aDairy products 606 $aDairy microbiology 608 $aElectronic books. 615 0$aDairy processing. 615 0$aDairy products. 615 0$aDairy microbiology. 676 $a637 686 $aTEC012000$2bisacsh 701 $aChandan$b Ramesh C$0299566 701 $aKilara$b Arun$0854347 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141048203321 996 $aDairy ingredients for food processing$92029030 997 $aUNINA