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003 OCoLC
005 20171224113636.0
006 m o d
007 cr cn|||||||||
008 110609s2011 nju ob 001 0 eng d
040 _aDG1
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020 _a9780470959169
_q(electronic bk.)
020 _a0470959169
_q(electronic bk.)
020 _a9780470959121
020 _a0470959126
020 _a9780470959077
020 _a047095907X
020 _a1283514206
020 _a9781283514200
020 _z9780813817460
_q(hardback)
020 _z0813817463
_q(hardback)
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035 _a(OCoLC)729724613
_z(OCoLC)699475363
_z(OCoLC)704517687
_z(OCoLC)706498743
_z(OCoLC)726822522
_z(OCoLC)791302943
_z(OCoLC)805507982
_z(OCoLC)817800215
_z(OCoLC)839374297
037 _a10.1002/9780470959169
_bWiley InterScience
_nhttp://www3.interscience.wiley.com
050 4 _aSF250.5
_b.D34 2011eb
072 7 _aTEC
_x003000
_2bisacsh
082 0 4 _a637
_222
049 _aMAIN
245 0 0 _aDairy ingredients for food processing /
_cedited by Ramesh C. Chandan, Arun Kilara.
260 _aHoboken :
_bWiley-Blackwell,
_c2011.
300 _a1 online resource (592 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
505 0 _aFront Matter -- Dairy Ingredients for Food Processing: An Overview / Ramesh C Chandan -- Chemical, Physical, and Functional Characteristics of Dairy Ingredients / Stephanie R Pritchard, Kasipathy Kailasapathy -- Microbiological Aspects of Dairy Ingredients / Michael Rowe, John Donaghy -- Processing Principles of Dairy Ingredients / Arun Kilara -- Concentrated Fluid Milk Ingredients / Nana Y Farkye, Shakeel ur-Rehman -- Dry Milk Ingredients / Mary Ann Augustin, Phillip Terence Clarke -- Casein, Caseinates, and Milk Protein Concentrates / Mary Ann Augustin, Christine M Oliver, Yacine Hemar -- Whey-Based Ingredients / Lee M Huffman, Lilian de Barros Ferreira -- Butter and Butter Products / Anna M Fearon -- Principles of Cheese Technology / Ramesh C Chandan, Rohit Kapoor -- Manufacturing Outlines and Applications of Selected Cheese Varieties / Ramesh C Chandan, Rohit Kapoor -- Enzyme-modified Dairy Ingredients / Arun Kilara, Ramesh C Chandan -- Fermented Dairy Ingredients / Junus Salampessy, Kasipathy Kailasapathy -- Functional Ingredients from Dairy Fermentations / Ebenezer R Vedamuthu -- Dairy-based Ingredients: Regulatory Aspects / Dilip A Patel -- Nutritive and Health Attributes of Dairy Ingredients / Ramesh C Chandan -- Dairy Ingredients in Dairy Food Processing / Tonya C Schoenfuss, Ramesh C Chandan -- Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods / Ramesh C Chandan -- Dairy Ingredients in Chocolate and Confectionery Products / Jorge Bouzas, Steven Hess -- Dairy Ingredients in Infant and Adult Nutrition Products / Jeffrey Baxter, Steven Dimler, Nagendra Rangavajala -- Index.
520 _a"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance. Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, Dairy Ingredients for Food Processing also appeals to professors and students in food science for its contemporary information and experience-based applications"--
_cProvided by publisher.
520 _a"Unique in its perspective and scope, Dairy Ingredients for food processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Section 2 describes the applied aspects of using dairy ingredients in food products such as bakery products, confectionery, snack foods, dressings, desserts, infant formulas, puddings, and functional foods. The book presents a contemporary approach to the topics, and is designed to augment related books in the existing market"--
_cProvided by publisher.
504 _aIncludes bibliographical references and index.
588 0 _aPrint version record.
650 0 _aDairy processing.
650 0 _aDairy products.
650 0 _aDairy microbiology.
650 4 _aLlet
_xTractament.
650 4 _aProductes lactis.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aTECHNOLOGY & ENGINEERING
_xAgriculture
_xGeneral.
_2bisacsh
650 7 _aDairy microbiology.
_2fast
_0(OCoLC)fst00886927
650 7 _aDairy processing.
_2fast
_0(OCoLC)fst00886945
650 7 _aDairy products.
_2fast
_0(OCoLC)fst00886959
655 4 _aElectronic books.
700 1 _aChandan, Ramesh C.
700 1 _aKilara, Arun.
710 2 _aWiley InterScience (Online service)
776 0 8 _iPrint version:
_tDairy ingredients for food processing.
_dHoboken : Wiley-Blackwell, 2011
_w(OCoLC)706498743
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9780470959169
_zWiley Online Library
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