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Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime
| Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, : Blackwell, 2009 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina |
637.14
637/.142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Concentrated milk
Dried milk |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-1860-1
1-282-38521-6 9786612385216 1-4443-2272-9 1-4443-2273-7 |
| Classificazione | LAN 835f |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Powders and Concentrated Products; Contents; Preface to the Technical Series; Preface; Contributors; 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying; 1.1 Introduction; 1.2 Chemical components of liquid, concentrated and dried milk products; 1.2.1 Protein; 1.2.2 Fat; 1.2.3 Carbohydrate; 1.2.4 Minerals; 1.2.5 Water; 1.2.6 Air; 1.3 Surface composition of powders; 1.4 Quality issues; 1.4.1 Heat stability; 1.4.2 Fouling; 1.4.3 Age thickening; 1.4.4 Maillard reactions; 1.4.5 Oxidation; 1.5 Conclusions; References
2 Current Legislation on Concentrated and Dried Milk Products2.1 Introduction; 2.2 European Union legislation; 2.2.1 Access to EU legislation; 2.2.2 Vertical-legislation on concentrated and dried milk products; 2.2.3 Horizontal-hygiene and food safety requirements; 2.2.4 Horizontal-food additives legislation; 2.2.5 Horizontal-labelling requirements for foods; 2.2.6 Horizontal-packaging legislation; 2.3 United Kingdom legislation; 2.3.1 Legislative basis; 2.3.2 Background; 2.3.3 Present legislation on composition; 2.3.4 Present legislation on hygiene 2.3.5 The Dairy UK Code of Practice for HTST pasteurisation2.4 Irish legislation; 2.4.1 Introduction; 2.4.2 Present legislation on hygiene; 2.4.3 Present legislation on specific products; 2.5 United States legislation; 2.5.1 Introduction and background to US legislation; 2.5.2 The 'Code of Federal Regulations'; 2.5.3 Hygiene requirements for milk and certain milk products; 2.5.4 US standards of identity and labelling; 2.5.5 The USDA specifications and grading schemes for certain milk products; 2.5.6 Food additives in US legislation; 2.6 Legislation in Australia and New Zealand 2.6.1 Introduction2.6.2 The 'Joint Food Standards Code'; 2.6.3 New Zealand-specific legislation; 2.7 The international perspective-Codex Alimentarius; 2.7.1 What is Codex Alimentarius?; 2.7.2 Codex Alimentarius Commission membership and structure; 2.7.3 Codex Alimentarius standards; 2.7.4 Codex Alimentarius-general standards; 2.7.5 Codex Alimentarius standards for concentrated and dried milks; 2.8 Private standards and specifications; 2.9 Conclusions and possible future developments; References; 3 Technology of Evaporators, Membrane Processing and Dryers; 3.1 Introduction; 3.2 Evaporators 3.2.1 Principles of evaporation3.2.2 Evaporation techniques and systems; 3.2.3 Plant design of evaporator configuration; 3.2.4 Heat economy in evaporator installation; 3.2.5 Cleaning of evaporators; 3.2.6 Evaporation versus membrane filtration; 3.3 Membrane filtration technology; 3.3.1 Principles of membrane filtration; 3.3.2 Membrane filtration techniques and systems; 3.3.3 Membrane filtration configurations; 3.3.4 Heat economy in membrane filtration; 3.3.5 Application of membrane filtration in the dairy industry; 3.3.6 Cleaning of membrane filtration systems; 3.4 Spray drying technology 3.4.1 Principles of spray drying |
| Record Nr. | UNINA-9910139958003321 |
| Ames, : Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime
| Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, : Blackwell, 2009 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina |
637.14
637/.142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Concentrated milk
Dried milk |
| ISBN |
1-5231-1860-1
1-282-38521-6 9786612385216 1-4443-2272-9 1-4443-2273-7 |
| Classificazione | LAN 835f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Powders and Concentrated Products; Contents; Preface to the Technical Series; Preface; Contributors; 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying; 1.1 Introduction; 1.2 Chemical components of liquid, concentrated and dried milk products; 1.2.1 Protein; 1.2.2 Fat; 1.2.3 Carbohydrate; 1.2.4 Minerals; 1.2.5 Water; 1.2.6 Air; 1.3 Surface composition of powders; 1.4 Quality issues; 1.4.1 Heat stability; 1.4.2 Fouling; 1.4.3 Age thickening; 1.4.4 Maillard reactions; 1.4.5 Oxidation; 1.5 Conclusions; References
2 Current Legislation on Concentrated and Dried Milk Products2.1 Introduction; 2.2 European Union legislation; 2.2.1 Access to EU legislation; 2.2.2 Vertical-legislation on concentrated and dried milk products; 2.2.3 Horizontal-hygiene and food safety requirements; 2.2.4 Horizontal-food additives legislation; 2.2.5 Horizontal-labelling requirements for foods; 2.2.6 Horizontal-packaging legislation; 2.3 United Kingdom legislation; 2.3.1 Legislative basis; 2.3.2 Background; 2.3.3 Present legislation on composition; 2.3.4 Present legislation on hygiene 2.3.5 The Dairy UK Code of Practice for HTST pasteurisation2.4 Irish legislation; 2.4.1 Introduction; 2.4.2 Present legislation on hygiene; 2.4.3 Present legislation on specific products; 2.5 United States legislation; 2.5.1 Introduction and background to US legislation; 2.5.2 The 'Code of Federal Regulations'; 2.5.3 Hygiene requirements for milk and certain milk products; 2.5.4 US standards of identity and labelling; 2.5.5 The USDA specifications and grading schemes for certain milk products; 2.5.6 Food additives in US legislation; 2.6 Legislation in Australia and New Zealand 2.6.1 Introduction2.6.2 The 'Joint Food Standards Code'; 2.6.3 New Zealand-specific legislation; 2.7 The international perspective-Codex Alimentarius; 2.7.1 What is Codex Alimentarius?; 2.7.2 Codex Alimentarius Commission membership and structure; 2.7.3 Codex Alimentarius standards; 2.7.4 Codex Alimentarius-general standards; 2.7.5 Codex Alimentarius standards for concentrated and dried milks; 2.8 Private standards and specifications; 2.9 Conclusions and possible future developments; References; 3 Technology of Evaporators, Membrane Processing and Dryers; 3.1 Introduction; 3.2 Evaporators 3.2.1 Principles of evaporation3.2.2 Evaporation techniques and systems; 3.2.3 Plant design of evaporator configuration; 3.2.4 Heat economy in evaporator installation; 3.2.5 Cleaning of evaporators; 3.2.6 Evaporation versus membrane filtration; 3.3 Membrane filtration technology; 3.3.1 Principles of membrane filtration; 3.3.2 Membrane filtration techniques and systems; 3.3.3 Membrane filtration configurations; 3.3.4 Heat economy in membrane filtration; 3.3.5 Application of membrane filtration in the dairy industry; 3.3.6 Cleaning of membrane filtration systems; 3.4 Spray drying technology 3.4.1 Principles of spray drying |
| Record Nr. | UNISA-996198653003316 |
| Ames, : Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime
| Dairy powders and concentrated milk products [[electronic resource] /] / edited by A. Y. Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, : Blackwell, 2009 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina |
637.14
637/.142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Concentrated milk
Dried milk |
| ISBN |
1-5231-1860-1
1-282-38521-6 9786612385216 1-4443-2272-9 1-4443-2273-7 |
| Classificazione | LAN 835f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Powders and Concentrated Products; Contents; Preface to the Technical Series; Preface; Contributors; 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying; 1.1 Introduction; 1.2 Chemical components of liquid, concentrated and dried milk products; 1.2.1 Protein; 1.2.2 Fat; 1.2.3 Carbohydrate; 1.2.4 Minerals; 1.2.5 Water; 1.2.6 Air; 1.3 Surface composition of powders; 1.4 Quality issues; 1.4.1 Heat stability; 1.4.2 Fouling; 1.4.3 Age thickening; 1.4.4 Maillard reactions; 1.4.5 Oxidation; 1.5 Conclusions; References
2 Current Legislation on Concentrated and Dried Milk Products2.1 Introduction; 2.2 European Union legislation; 2.2.1 Access to EU legislation; 2.2.2 Vertical-legislation on concentrated and dried milk products; 2.2.3 Horizontal-hygiene and food safety requirements; 2.2.4 Horizontal-food additives legislation; 2.2.5 Horizontal-labelling requirements for foods; 2.2.6 Horizontal-packaging legislation; 2.3 United Kingdom legislation; 2.3.1 Legislative basis; 2.3.2 Background; 2.3.3 Present legislation on composition; 2.3.4 Present legislation on hygiene 2.3.5 The Dairy UK Code of Practice for HTST pasteurisation2.4 Irish legislation; 2.4.1 Introduction; 2.4.2 Present legislation on hygiene; 2.4.3 Present legislation on specific products; 2.5 United States legislation; 2.5.1 Introduction and background to US legislation; 2.5.2 The 'Code of Federal Regulations'; 2.5.3 Hygiene requirements for milk and certain milk products; 2.5.4 US standards of identity and labelling; 2.5.5 The USDA specifications and grading schemes for certain milk products; 2.5.6 Food additives in US legislation; 2.6 Legislation in Australia and New Zealand 2.6.1 Introduction2.6.2 The 'Joint Food Standards Code'; 2.6.3 New Zealand-specific legislation; 2.7 The international perspective-Codex Alimentarius; 2.7.1 What is Codex Alimentarius?; 2.7.2 Codex Alimentarius Commission membership and structure; 2.7.3 Codex Alimentarius standards; 2.7.4 Codex Alimentarius-general standards; 2.7.5 Codex Alimentarius standards for concentrated and dried milks; 2.8 Private standards and specifications; 2.9 Conclusions and possible future developments; References; 3 Technology of Evaporators, Membrane Processing and Dryers; 3.1 Introduction; 3.2 Evaporators 3.2.1 Principles of evaporation3.2.2 Evaporation techniques and systems; 3.2.3 Plant design of evaporator configuration; 3.2.4 Heat economy in evaporator installation; 3.2.5 Cleaning of evaporators; 3.2.6 Evaporation versus membrane filtration; 3.3 Membrane filtration technology; 3.3.1 Principles of membrane filtration; 3.3.2 Membrane filtration techniques and systems; 3.3.3 Membrane filtration configurations; 3.3.4 Heat economy in membrane filtration; 3.3.5 Application of membrane filtration in the dairy industry; 3.3.6 Cleaning of membrane filtration systems; 3.4 Spray drying technology 3.4.1 Principles of spray drying |
| Record Nr. | UNINA-9910830820503321 |
| Ames, : Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy powders and concentrated milk products / / edited by A. Y. Tamime
| Dairy powders and concentrated milk products / / edited by A. Y. Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, : Blackwell, 2009 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina | 637/.142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Concentrated milk
Dried milk |
| ISBN |
1-5231-1860-1
1-282-38521-6 9786612385216 1-4443-2272-9 1-4443-2273-7 |
| Classificazione | LAN 835f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Powders and Concentrated Products; Contents; Preface to the Technical Series; Preface; Contributors; 1 Chemistry of Milk - Role of Constituents in Evaporation and Drying; 1.1 Introduction; 1.2 Chemical components of liquid, concentrated and dried milk products; 1.2.1 Protein; 1.2.2 Fat; 1.2.3 Carbohydrate; 1.2.4 Minerals; 1.2.5 Water; 1.2.6 Air; 1.3 Surface composition of powders; 1.4 Quality issues; 1.4.1 Heat stability; 1.4.2 Fouling; 1.4.3 Age thickening; 1.4.4 Maillard reactions; 1.4.5 Oxidation; 1.5 Conclusions; References
2 Current Legislation on Concentrated and Dried Milk Products2.1 Introduction; 2.2 European Union legislation; 2.2.1 Access to EU legislation; 2.2.2 Vertical-legislation on concentrated and dried milk products; 2.2.3 Horizontal-hygiene and food safety requirements; 2.2.4 Horizontal-food additives legislation; 2.2.5 Horizontal-labelling requirements for foods; 2.2.6 Horizontal-packaging legislation; 2.3 United Kingdom legislation; 2.3.1 Legislative basis; 2.3.2 Background; 2.3.3 Present legislation on composition; 2.3.4 Present legislation on hygiene 2.3.5 The Dairy UK Code of Practice for HTST pasteurisation2.4 Irish legislation; 2.4.1 Introduction; 2.4.2 Present legislation on hygiene; 2.4.3 Present legislation on specific products; 2.5 United States legislation; 2.5.1 Introduction and background to US legislation; 2.5.2 The 'Code of Federal Regulations'; 2.5.3 Hygiene requirements for milk and certain milk products; 2.5.4 US standards of identity and labelling; 2.5.5 The USDA specifications and grading schemes for certain milk products; 2.5.6 Food additives in US legislation; 2.6 Legislation in Australia and New Zealand 2.6.1 Introduction2.6.2 The 'Joint Food Standards Code'; 2.6.3 New Zealand-specific legislation; 2.7 The international perspective-Codex Alimentarius; 2.7.1 What is Codex Alimentarius?; 2.7.2 Codex Alimentarius Commission membership and structure; 2.7.3 Codex Alimentarius standards; 2.7.4 Codex Alimentarius-general standards; 2.7.5 Codex Alimentarius standards for concentrated and dried milks; 2.8 Private standards and specifications; 2.9 Conclusions and possible future developments; References; 3 Technology of Evaporators, Membrane Processing and Dryers; 3.1 Introduction; 3.2 Evaporators 3.2.1 Principles of evaporation3.2.2 Evaporation techniques and systems; 3.2.3 Plant design of evaporator configuration; 3.2.4 Heat economy in evaporator installation; 3.2.5 Cleaning of evaporators; 3.2.6 Evaporation versus membrane filtration; 3.3 Membrane filtration technology; 3.3.1 Principles of membrane filtration; 3.3.2 Membrane filtration techniques and systems; 3.3.3 Membrane filtration configurations; 3.3.4 Heat economy in membrane filtration; 3.3.5 Application of membrane filtration in the dairy industry; 3.3.6 Cleaning of membrane filtration systems; 3.4 Spray drying technology 3.4.1 Principles of spray drying |
| Record Nr. | UNINA-9910877837103321 |
| Ames, : Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
