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Coping with market power: dairy farmers' interest in producers': organizations and contracts [PDF]
, 2014 Baecke, Myriam +2 more
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Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]
Front NutrKumar A +8 more
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Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features. [PDF]
FoodsLi Y +7 more
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Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review. [PDF]
FoodsMirzakulova A +6 more
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Attributing Farm-to-Slaughter Emissions to Hides: Evidence from Beef Supply Chains. [PDF]
Animals (Basel)Lunesu MF +5 more
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Veterinary Clinics of North America: Food Animal Practice, 2003
The United States dairy processing sector is dynamic and adaptive to new changes in the market place. Changes in consumer preferences and manufacturing technologies are resulting in new challenges to the processing sector. Consumers want a wider array of quality dairy products.
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The United States dairy processing sector is dynamic and adaptive to new changes in the market place. Changes in consumer preferences and manufacturing technologies are resulting in new challenges to the processing sector. Consumers want a wider array of quality dairy products.
+5 more sources
Nutrition & Food Science, 1986
Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
Susan Hayes, Judy Buttriss
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Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
Susan Hayes, Judy Buttriss
openaire +1 more source
Nanofiltration in Dairy Processing
2019Membrane technology has become a prominent subpart of many processing operations in food industry. Nanofiltration is a pressure-driven technology and falls in between ultrafiltration and reverse osmosis. Due to unique nature of nanofiltration membrane such as charge-based separation, pressure, and mass transfer-driven separation, it has received more ...
Rahul Saini +2 more
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