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Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910138866603321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910830200503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910876778503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy processing and quality assurance / / editors, Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah
| Dairy processing and quality assurance / / editors, Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (699 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Dairy processing
Dairy products - Quality control |
| ISBN |
1-5231-1861-X
1-118-81030-9 1-118-81027-9 1-118-81029-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Dairy processing and quality assurance : an overview / Ramesh C. Chandan -- Dairy industry : production and consumption trends / Ramesh C. Chandan -- Mammary gland and milk synthesis / Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida and Stephen P. Oliver -- Chemical composition, physical and functional properties of milk / Kasipathy Kailasapathy -- Microbiological considerations related to dairy processing / Ronald H. Schmidt -- Regulations for product standards and labelling / Cary P. Frye and Arun Kilara -- Milk from farm to plant / Cary P. Frye and Arun Kilara -- Dairy ingredients / Ramesh C. Chandan and Arun Kilara -- Fluid milk products / John Partridge -- Cultured milk and yogurt / Claude P. Champaign and Nagendra P. Shah -- Butter and spreads : manufacture and quality assurance / Ashok A. Patel, Prateek Sharma and Hasmukh Patel -- Cheese / Donald J. McMahon and Maria Brym -- Evaporated and sweetened condensed milks / Prateek Sharma, Hasmukh Patel and Ashok A. Patel -- Dry milk products / Pranav K. Singh and Harjinder Singh -- Whey and whey products / Arun Kilara -- Ice cream and frozen desserts / Arun Kilara and Ramesh C. Chandan -- Puddings and refrigerated dairy desserts / Ramesh C. Chandan and Arun Kilara -- Role of milk and dairy foods in nutrition and health / Ramesh C. Chandan -- Sensory evaluation of milk and milk products / Valente Alvarez -- Product development strategies / Vijay K. Mishra -- Packaging milk and milk products / Aaron L. Brody -- Non-thermal preservation technologies for dairy applications / Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly -- Management systems for safety and quality / Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida and Ebenezer R. Vedamuthu -- Laboratory analysis of milk and dairy products / Charles T. Deibel and Dr. R. H. Deibel. |
| Record Nr. | UNINA-9910131380403321 |
| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy production medicine / / edited by Carlos A. Risco, Pedro Melendez
| Dairy production medicine / / edited by Carlos A. Risco, Pedro Melendez |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1223 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) |
RiscoCarlos A
Melendez RetamalPedro |
| Soggetto topico |
Dairy farming
Dairying Dairy cattle - Diseases |
| ISBN |
0-470-96053-1
1-118-30227-3 0-470-96052-3 0-470-96055-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title page; Copyright page; Dedication; Preface; Acknowledgments; Contributors; Introduction; Management of the Transition Period; Calving Management; Moving Fresh Cows Through Pens Before and After Calving; Postpartum Health Monitoring; Strategies to Maximize PR at the End of the VWP; Early Diagnosis of Nonpregnant Cows; 1 Management Considerations from Parturition to the End of the Voluntary Waiting Period to Optimize Health and Reproductive Performance; Introduction; The Transition Period; Nutritional Physiology; DMI; Grouping Strategies; Energy Status and Nutrition
Protein NutritionCalcium Nutrition; Fiber, Particle Size, and Chewing Activity; Feed Bunk Management and Cow Behavior; Vitamin and Mineral Nutrition; Additives; 2 Nutritional Management of the Prepartum Dairy Cow; Introduction; Calving Facilities; Signs of Calving; Calving Problems; Calving Assistance; Examination; Guidelines to Determine if There Is Room; Preparation of the Cow for Pulling the Calf; Rotation of the Calf; Care of the Calf Immediately After Delivery; Artificial Respiration; Care of the Dam After Delivery; Colostrum; 3 Calving Management: A Team Approach; Introduction Monitoring Postpartum HealthRectal Temperature; Attitude; Milk Production and Walking Activity; Uterine Discharge; Ketones in Milk or Urine; 4 Monitoring Health and Looking for Sick Cows; Introduction; Feeding Systems and Grouping Strategies for Lactating Cows; DMI; Meeting the Caloric Needs of Lactation; Fiber Carbohydrates; Nonfibrous Carbohydrates; Supplementation with Fats; Protein Nutrition; Minerals; Vitamins; General Guidelines for Ration Formulation; Feed Additives; Feeding Frequency, Feed Bunk Management, and Feed Availability; 5 Nutritional Management of Lactating Dairy Cows IntroductionEvaluating Reproductive Performance; Developing a Reproductive Program; Summary; 6 Reproductive Management in Dairy Cows; Introduction; Indicators of Reproductive Efficiency; VWP and First Postpartum Insemination; Management of Anovular Cows; Implementing Reproductive Programs for First AI; Insemination After Presynchronization; Summary; 7 Reproductive Management of Lactating Dairy Cows for First Postpartum Insemination; Introduction; Ultrasound Physics and Terminology; Early Pregnancy/Open Diagnosis; Later Pregnancy Evaluation and Fetal Gender Determination; Gestational Aging TwinningEmbryonic and Fetal Viability; Uterus; Cervix, Vagina, and Oviducts; Ovary; Staging the Estrous Cycle Based on Ultrasound Examination; Ultrasound with Synchronization Protocols; Embryo Transfer; Summary; Acknowledgments; 8 Applications of Ultrasonography in Dairy Cattle Reproductive Management; Introduction; Intravaginal Progesterone Devices and Artificial Insemination at Detected Estrus (AIDE); Resynchronization of Cows Detected Nonpregnant by Rectal Palpation; Resynchronization of Cows Detected Nonpregnant by Ultrasonography; Summary 9 Resynchronization of Estrus, Ovulation, and Timed Insemination in Lactating Dairy Cows |
| Record Nr. | UNINA-9910137565903321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
From milk by-products to milk ingredients : upgrading the cycle / / Ruud de Boer
| From milk by-products to milk ingredients : upgrading the cycle / / Ruud de Boer |
| Autore | Boer Ruud de |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (297 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Milk
Dairy products |
| ISBN |
1-5231-1021-X
1-118-59870-9 1-118-59863-6 1-118-59869-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
From Milk By-Products to Milk Ingredients; Contents; Foreword; Preface; Acknowledgements; Introduction; 1 Ingredients; 1.1 Ingredient list; 1.2 Ingredient and cycle; 1.3 Ingredient and adding value; References; 2 Milk Specifics; 2.1 Palette of ingredients; 2.2 Milk composition; 2.2.1 Milk composition: diversity; 2.2.2 Milk composition: concentration; 2.2.3 Milk composition: size; 2.3 Proteins; 2.3.1 Proteins: conversion factor; 2.3.2 Proteins: amino acid profile; 2.3.3 Proteins: electric charge; 2.3.4 Proteins: casein micelles; 2.3.5 Proteins: whey; 2.4 Salts; 2.4.1 Salts: permeate
2.4.2 Salts: in milk2.5 Milk sugar; 2.5.1 Milk sugar: physical aspects; 2.5.2 Milk sugar: chemical aspects; 2.6 Lipids; 2.6.1 Lipids: triacylgycerols; 2.6.2 Lipids: milk fat globule membrane (MFGM); References; 3 Patents; 3.1 General; 3.2 Infant foods in the 19th century; 3.3 Present patent procedure; 3.4 Infant foods in the 21st century; References; Websites; 4 Reuse; 4.1 Cheese starter cultures; 4.2 Process residuals; 4.3 Cheese losses; References; 5 Outside Constraints; 5.1 Religious concerns; 5.1.1 Kosher; 5.1.2 Halal; 5.2 Safety; 5.2.1 General aspects; 5.2.2 Microbiological aspects 5.2.3 Critical control points5.3 Sustainability; 5.3.1 Resource efficiency; 5.3.2 Greenhouse gas (GHG) emissions; References; 6 Vital Membrane Processes; 6.1 Background; 6.2 Principles; 6.3 Dairy specifics; 6.3.1 Reverse osmosis (RO) and nanofiltration (NF); 6.3.2 Ultrafiltration (UF); 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF); 6.3.4 Electrodialysis (ED); 6.4 Membranes and ingredients; 6.4.1 Milk protein concentrate (MPC); 6.4.2 Whey protein concentrate (WPC); 6.4.3 Demineralized whey; 6.5 By-products; References; Further reading; 7 End Users 7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images |
| Record Nr. | UNINA-9910140275903321 |
Boer Ruud de
|
||
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
From milk by-products to milk ingredients : upgrading the cycle / / Ruud de Boer
| From milk by-products to milk ingredients : upgrading the cycle / / Ruud de Boer |
| Autore | Boer Ruud de |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (297 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Milk
Dairy products |
| ISBN |
1-5231-1021-X
1-118-59870-9 1-118-59863-6 1-118-59869-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
From Milk By-Products to Milk Ingredients; Contents; Foreword; Preface; Acknowledgements; Introduction; 1 Ingredients; 1.1 Ingredient list; 1.2 Ingredient and cycle; 1.3 Ingredient and adding value; References; 2 Milk Specifics; 2.1 Palette of ingredients; 2.2 Milk composition; 2.2.1 Milk composition: diversity; 2.2.2 Milk composition: concentration; 2.2.3 Milk composition: size; 2.3 Proteins; 2.3.1 Proteins: conversion factor; 2.3.2 Proteins: amino acid profile; 2.3.3 Proteins: electric charge; 2.3.4 Proteins: casein micelles; 2.3.5 Proteins: whey; 2.4 Salts; 2.4.1 Salts: permeate
2.4.2 Salts: in milk2.5 Milk sugar; 2.5.1 Milk sugar: physical aspects; 2.5.2 Milk sugar: chemical aspects; 2.6 Lipids; 2.6.1 Lipids: triacylgycerols; 2.6.2 Lipids: milk fat globule membrane (MFGM); References; 3 Patents; 3.1 General; 3.2 Infant foods in the 19th century; 3.3 Present patent procedure; 3.4 Infant foods in the 21st century; References; Websites; 4 Reuse; 4.1 Cheese starter cultures; 4.2 Process residuals; 4.3 Cheese losses; References; 5 Outside Constraints; 5.1 Religious concerns; 5.1.1 Kosher; 5.1.2 Halal; 5.2 Safety; 5.2.1 General aspects; 5.2.2 Microbiological aspects 5.2.3 Critical control points5.3 Sustainability; 5.3.1 Resource efficiency; 5.3.2 Greenhouse gas (GHG) emissions; References; 6 Vital Membrane Processes; 6.1 Background; 6.2 Principles; 6.3 Dairy specifics; 6.3.1 Reverse osmosis (RO) and nanofiltration (NF); 6.3.2 Ultrafiltration (UF); 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF); 6.3.4 Electrodialysis (ED); 6.4 Membranes and ingredients; 6.4.1 Milk protein concentrate (MPC); 6.4.2 Whey protein concentrate (WPC); 6.4.3 Demineralized whey; 6.5 By-products; References; Further reading; 7 End Users 7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images |
| Record Nr. | UNINA-9910808889603321 |
|
Boer Ruud de
|
||
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mastitis control in dairy herds [[electronic resource] /] / Roger Blowey and Peter Edmondson
| Mastitis control in dairy herds [[electronic resource] /] / Roger Blowey and Peter Edmondson |
| Autore | Blowey R. W (Roger William) |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Cambridge, Mass., : CABI, 2010 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | EdmondsonPeter <1958-> |
| Soggetto topico | Mastitis - Prevention |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-57576-7
9786612575761 1-84593-751-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Structure of teats and udder and mechanisms of milk synthesis -- Teat and udder defences against mastitis -- The mastitis organisms -- Milking machines and mastitis -- The milking routine and its effect on mastitis -- Teat disinfection -- The environment and mastitis -- Somatic cell count -- Bactoscan and total bacterial count (TBC) -- Targets and monitoring -- Treatment and dry cow therapy -- Summer mastitis -- Disorders of the udder and teats -- Residue avoidance in milk -- Best practice guides. |
| Record Nr. | UNINA-9910446335403321 |
|
Blowey R. W (Roger William)
|
||
| Cambridge, Mass., : CABI, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mastitis control in dairy herds / / Roger Blowey and Peter Edmondson
| Mastitis control in dairy herds / / Roger Blowey and Peter Edmondson |
| Autore | Blowey R. W (Roger William) |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Cambridge, Mass., : CABI, 2010 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | EdmondsonPeter <1958-> |
| Soggetto topico | Mastitis - Prevention |
| ISBN |
1-282-57576-7
9786612575761 1-84593-751-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Structure of teats and udder and mechanisms of milk synthesis -- Teat and udder defences against mastitis -- The mastitis organisms -- Milking machines and mastitis -- The milking routine and its effect on mastitis -- Teat disinfection -- The environment and mastitis -- Somatic cell count -- Bactoscan and total bacterial count (TBC) -- Targets and monitoring -- Treatment and dry cow therapy -- Summer mastitis -- Disorders of the udder and teats -- Residue avoidance in milk -- Best practice guides. |
| Record Nr. | UNINA-9910568238503321 |
|
Blowey R. W (Roger William)
|
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| Cambridge, Mass., : CABI, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard
| Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard |
| Autore | Smith-Howard Kendra |
| Pubbl/distr/stampa | Oxford : , : Oxford University Press, , [2013] |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Dairy products industry - United States - History
Milk - Quality - United States - History - 20th century Dairy products - United States Dairy products - United States - Marketing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-19-930730-X
0-19-989913-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Reforming a perilous product : milk in the Progressive Era -- Balancing the goods of nature : butter in the interwar period -- Purer streams and predictable profits : dairy waste at mid-century -- From the ice cream aisle to the bulk tank : the postwar landscape of mass production -- Reassessing the risks of nature : milk after 1950 -- Epilogue. |
| Record Nr. | UNINA-9910453123203321 |
|
Smith-Howard Kendra
|
||
| Oxford : , : Oxford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
