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Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910140461703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910814011703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Regulate importation of milk and cream into the United States. December 22, 1926. -- Ordered to be printed
| Regulate importation of milk and cream into the United States. December 22, 1926. -- Ordered to be printed |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 |
| Descrizione fisica | 1 online resource (4 pages) |
| Altri autori (Persone) | McNaryCharles Linza <1874-1944> (Republican (OR)) |
| Collana |
Senate report / 69th Congress, 2nd session. Senate
[United States congressional serial set] |
| Soggetto topico |
Dairy products industry
Food law and legislation Foreign trade promotion Foreign trade and employment Imports Legislative amendments Milk Pasteurization |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910716470603321 |
| [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Regulate importation of milk and cream into the United States. June 9, 1926. -- Committed to the Committee of the Whole House on the State of the Union and ordered to be printed
| Regulate importation of milk and cream into the United States. June 9, 1926. -- Committed to the Committee of the Whole House on the State of the Union and ordered to be printed |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 |
| Descrizione fisica | 1 online resource (4 pages) |
| Altri autori (Persone) | HaugenGilbert Nelson <1859-1933> (Republican (IA)) |
| Collana |
House report / 69th Congress, 1st session. House
[United States congressional serial set ] |
| Soggetto topico |
Dairy products industry
Food law and legislation Foreign trade promotion Foreign trade and employment Imports Legislative amendments Milk Pasteurization |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910716354303321 |
| [Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
