By Trevor Britz, Richard K. Robinson
This crucial and entire publication covers, extensive, crucial fresh advances in dairy know-how. offering middle commercially very important info for the dairy undefined, the editors, either the world over identified for his or her paintings during this sector, have drawn jointly a magnificent and authoritative record of contributing authors.Topics coated contain: warmth remedy, membrane processing, hygiene through layout, program of HACCP, automation, defense and caliber, glossy laboratory practices and research, and environmental aspects.This publication is a vital buy for all dairy technologists around the globe, no matter if in educational study and educating, or inside of nutrition businesses.
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Extra info for Advanced Dairy Science and Technology
M. J. (1996) Heat exchanger fouling by whey protein solutions. M. M. (eds), Fouling and Cleaning in Food Processing, pp. 9–17. ECSC-EC-EAEC, Brussels. 34 Advanced Dairy Science and Technology Singh, H. (1993), Heat-induced interactions of proteins in milk. In: Protein and Fat Globule Modifications by Heat Treatment and Homogenization, International Dairy Federation Special Issue No. 9303, pp. 191–204. D. R. (1986) Effect of pH on the formation of deposit from milk on heated surfaces during ultra-high-temperature processing.
1989) The uses of fouling models in the design of food process plant. Journal of the Society of Dairy Technology 42, 23–29. E. and Hassing, F. (1983) Effect of nitrate and chlorate and mixtures of these salts on the growth of coliform bacteria: results of model experiments related to gas defects in cheese. Netherlands Milk and Dairy Journal 37, 1–10. S. (1988) UHT-processing of milk: seasonal variation in deposit formation in heat exchangers. Journal of the Society of Dairy Technology 41, 43–49.
Schwartz, C. and Lisky, W. (1961) Studies on the thermal destruction of Escherichia coli in milk and milk products. Applied Microbiology 9, 415–418. Rosenberg, E. (1986) Microbial surfactants. CRC Critical Reviews in Biotechnology 3, 109–132. , Dundee, L. J. (2000) Heat resistance of Mycobacterium avium subspp. paratuberculosis in milk. Irish Journal of Agricultural and Food Research 39, 203–208. L. P. (2004) Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heatinduced functionality of half-fat Cheddar cheese.