High Temperature Processing of Milk and Milk Products

Written By Hilton C. Deeth
High Temperature Processing of Milk and Milk Products
  • Publsiher : John Wiley & Sons
  • Release : 08 May 2017
  • ISBN : 1118460502
  • Pages : 584 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled High Temperature Processing of Milk and Milk Products written by Hilton C. Deeth which was release on 08 May 2017, this book published by John Wiley & Sons. Available in PDF, EPUB and Kindle Format. Book excerpt: High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products
  • Author : Hilton C. Deeth,Michael J. Lewis
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-08
  • Total pages : 584
  • ISBN : 1118460502
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Summary : High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of ...

High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products
  • Author : Hilton C. Deeth,Michael J. Lewis
  • Publisher : John Wiley & Sons
  • Release Date : 2017-03-14
  • Total pages : 584
  • ISBN : 1118460502
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Summary : This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment ...

Essentials of Thermal Processing

Essentials of Thermal Processing
  • Author : Gary Tucker,Susan Featherstone
  • Publisher : John Wiley & Sons
  • Release Date : 2021-05-04
  • Total pages : 400
  • ISBN : 1118460502
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Summary : ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of ...

Ultra High Temperature Processing of Milk and Milk Products

Ultra High Temperature Processing of Milk and Milk Products
  • Author : H. Burton
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 354
  • ISBN : 1118460502
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Summary : This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types ...

High Pressure Processing of Food

High Pressure Processing of Food
  • Author : V.M. Balasubramaniam,Gustavo V. Barbosa-C├ínovas,Huub Lelieveld
  • Publisher : Springer
  • Release Date : 2016-01-28
  • Total pages : 762
  • ISBN : 1118460502
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Summary : High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an ...

Modern Technology on Food Preservation 2nd Edition

Modern Technology on Food Preservation  2nd Edition
  • Author : NPCS Board
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2012-06-02
  • Total pages : 528
  • ISBN : 1118460502
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Summary : Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or ...

Continuous Thermal Processing of Foods Pasteurization and UHT Sterilization

Continuous Thermal Processing of Foods  Pasteurization and UHT Sterilization
  • Author : Michael J. Lewis,Neil J. Heppell
  • Publisher : Boom Koninklijke Uitgevers
  • Release Date : 2000-07-31
  • Total pages : 447
  • ISBN : 1118460502
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Summary : This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. ...

Thermobacteriology in Food Processing

Thermobacteriology in Food Processing
  • Author : C. R. Stumbo
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Total pages : 336
  • ISBN : 1118460502
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Summary : Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing ...

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
  • Author : P Richardson
  • Publisher : Woodhead Publishing
  • Release Date : 2004-07-30
  • Total pages : 507
  • ISBN : 1118460502
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Summary : It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality....

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release Date : 2021-06-28
  • Total pages : 274
  • ISBN : 1118460502
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Summary : Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold ...

UHT Processing and Aseptic Filling of Dairy Foods

UHT Processing and Aseptic Filling of Dairy Foods
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2008
  • Total pages : 212
  • ISBN : 1118460502
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Summary : The demand for ultra high temperature processed and aseptically packaged dairy foods is growing throughout the U.S. The technology provides value-added food preservation for many foods including flavored milks, puddings, custards, creams, ice-cream mixes, whey-based drinks, sports drinks, and yogurt. Ultra high temperature nonfat milk, milk, light cream, and 18% ...

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
  • Publisher : CRC Press
  • Release Date : 2021-10-04
  • Total pages : 382
  • ISBN : 1118460502
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Summary : The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase ...

Non thermal Processing of Foods

Non thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release Date : 2019-01-10
  • Total pages : 462
  • ISBN : 1118460502
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Summary : This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal ...

Value Addition in Food Products and Processing Through Enzyme Technology

Value Addition in Food Products and Processing Through Enzyme Technology
  • Author : Mohammed Kuddus,Cristobal Noe Aguilar
  • Publisher : Academic Press
  • Release Date : 2021-12-08
  • Total pages : 538
  • ISBN : 1118460502
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Summary : Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food ...

Advances in Cereals Processing Technologies

Advances in Cereals Processing Technologies
  • Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
  • Publisher : CRC Press
  • Release Date : 2021-12-23
  • Total pages : 242
  • ISBN : 1118460502
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Summary : The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this ...