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Nutrition & Food Science, 1975
Milk whether produced from the cow, sheep, goat, camel, mare or other mammal, apart from feeding the young of the species, suffers from at least three disadvantages as a food for man.
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Milk whether produced from the cow, sheep, goat, camel, mare or other mammal, apart from feeding the young of the species, suffers from at least three disadvantages as a food for man.
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FILTRATION TREATMENT OF DAIRY PROCESSING WASTEWATER
Journal of Environmental Science and Health, Part A, 2002The effectiveness of various filtration agents in the primary treatment of dairy processing wastewater was investigated in laboratory-scale studies. The filtration agents used were: zeolite, crushed coral, charcoal, sand and crushed coral and sand and glass beads.
Pushpa J, Samkutty, Ronald H, Gough
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Dairy Processing Plant Sanitation
2018Plant layout and construction affect microbial contamination and overall wholesomeness of the product. It is especially important to ensure that clean air and water are available and that surfaces in contact with dairy foods do not react with the products.
Norman G. Marriott +2 more
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Microbiology in Dairy Processing
2017The book introduces and includes the knowledge for laboratory technicians and researchers, students learning the protocols for Lactic Acid Bacteria and dairy associated genera isolation and characterization, and application, with notes useful in laboratories of Food technology departments to grow, separate and characterize bacteria (skim milk agar ...
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2017
Milk and milk products contain a large number of enzymes, either natural or produced by certain microorganisms. The most common enzymes present in dairy products are proteinases, lipase, lactase, catalase, xanthine oxidase and lactoperoxidase. This chapter discusses the role of enzymes in cheese, fermented milk products, removal of off-flavors in milk ...
Ashok Kumar Mohanty, Pradip Behare
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Milk and milk products contain a large number of enzymes, either natural or produced by certain microorganisms. The most common enzymes present in dairy products are proteinases, lipase, lactase, catalase, xanthine oxidase and lactoperoxidase. This chapter discusses the role of enzymes in cheese, fermented milk products, removal of off-flavors in milk ...
Ashok Kumar Mohanty, Pradip Behare
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Innovative technologies of dairy processing
Food processing industry, 2021В настоящее время для производства питьевого пастеризованного молока в промышленных масштабах используют тепловую обработку (традиционный способ), бактофугирование, микрофильтрацию с кратковременной пастеризацией. С позиции потребителей качество молока и молочных продуктов определяется прежде всего вкусовыми свойствами, микробиологической безопасностью
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Dairy processing, Improving quality
2003This book discusses raw milk composition, production and quality, and reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging.
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