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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
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Thermophilic bacilli and their importance in dairy processing
International Journal of Food Microbiology, 2010The thermophilic bacilli, such as Anoxybacillus flavithermus and Geobacillus spp., are an important group of contaminants in the dairy industry. Although these bacilli are generally not pathogenic, their presence in dairy products is an indicator of poor hygiene and high numbers are unacceptable to customers.
Sara A, Burgess +2 more
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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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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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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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Processing and Preservation of Dairy and Dairy Based Products
2021H.R. Naik, Tawheed Amin
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