Новые поступления

Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe production utilization and marketing of milk and milk products
The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region of Ethiopia. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology.The proximate, microbiological, Physico- chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center,Ethiopian health and nutrition research institute.The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.
4469 RUR
Adnan Tamime Y. Dairy Powders and Concentrated Products production utilization and marketing of milk and milk products
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
17392.76 RUR
Ara Kanekanian Milk and Dairy Products as Functional Foods production utilization and marketing of milk and milk products
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
13078.06 RUR
Young Park W. Bioactive Components in Milk and Dairy Products production utilization and marketing of milk and milk products
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
18091.13 RUR
Peter Jong de Sustainable Dairy Production production utilization and marketing of milk and milk products
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
13964.36 RUR
Melendez Pedro Dairy Production Medicine production utilization and marketing of milk and milk products
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
8506.86 RUR
Влажные салфетки Korres Milk Proteins Cleansing And Make Up Removing Wipes For All Skin Types (Объем 25 шт) production utilization and marketing of milk and milk products
Молочные протеины обладают основными увлажняющи­ми и питательными свойствами: их увлажняющие свойства являются результатом великолепной способности к гидратации. Так же молочные про­теины содержат более 40% эфирных аминокислот. Эти ами­нокислоты не могут синтезироваться клетками чело­века, однако они играют жизненно важную роль в подде­ржании метаболической активности, участвуют в синте­зе коллагена, эластина и кератина. Молочные про­теины также родственны естественным компоне­нтам кожи и считаются настоящими эпидермо-миме­тическими веществами, которые по своей стру­ктуре совместимы с кожей и поэтому прекрасно ею пере­носятся. Для ежедневного применения.
750 RUR