EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Selected engineering data for the food industry: milk, dairy products and semi-manufactured products



Selected engineering data for the food industry: milk, dairy products and semi-manufactured products



Vybrana inzenyrska data pro potravinarsky prumysl: mleko, mlecne vyrobky a polotovary: 198 pp.



This book gives critically evaluated, engineering-oriented data on selected physical properties of milk, milk products and semi-manufactured products. It covers heat and temp. conductivity, relative thermal capacity, relative enthalpy, sp.gr. and rheological properties for the following products: milk (raw, whole and skim); cream; butter; milk fat; dried, conc., frozen and cultured milk products; quarg; cheese; whey; milk protein concentrates; lactose; and lactic acid.

Accession: 002217550

Download citation: RISBibTeXText



Related references

California dairy industry statistics manufactured dairy products, milk production, utilization and prices. 1960

The impact of imports of manufactured milk products on the U.S. dairy industry. American Journal of Agricultural Economics 59(3): 507-519, 1977

Determination of capacity of tanks for raw milk and semi-manufactured products in dairy factories. Przeglad Mleczarski 25(6): 24-27, 1976

The content of selected minerals and some heavy metals in food products from southern Poland. 2. Milk and dairy products. Zeszyty Naukowe Akademii Rolniczej im Hugona Koataja w Krakowie, Tecnologia Zywnosci ( 7): 89-94, 1995

Rheological models of liquid food products and semi-manufactured products. Prumysl Potravin 32(11): 624-628, 1981

Antimutagenic activity of dairy products and of bacteria used in the dairy industry. Part 1. Milk, fermented dairy products and milk components. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 92(1): 68-89, 2001

Dairy products manufactured from whole milk concentrated by reverse osmosis. I. UHT products. Australian Journal of Dairy Technology 40(3): 96-100, 1985

Dairy products manufactured from whole milk concentrated by reverse osmosis part i ultra high temperature products. 1985

Food aid in the form of dairy products: linkage between food aid and the development of milk production and the dairy industry in India. XX International Dairy Congress, Conferences (20EC): 6, 1978

Report of the Committee on Milk and Dairy Products (Food Values of Dairy Products as Affected by Methods of Handling in Production, Distribution, and Use : Food and Nutrition Section. American Journal of Public Health and the Nation's Health 37(9): 1113-1120, 1947

Significance of the indigenous antimicrobial agents of milk to the dairy industry; Importance of Streptococci Group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms; A practical guide to the control of lipolysis in the manufacture of dairy products. 1991

Cl. perfringens in food products and in semi-finished products of the canning industry. Gigiena i Sanitariia 32(5): 30-34, 1967

Economies of size in processing manufactured dairy products and implications for the Southern Dairy Industry. Southern journal of agricultural economics: 8(2) 103-107, 1976

Changes in the agricultural and food industries. 2. The dairy industry. b. Fresh milk products. Comptes rendus des seances de l'Academie d'agriculture de Franceub1981) 66(16): 1429-1441, 1981

Pricing efficiency in the manufactured dairy products industry. Hilgardia. 22: 8, 235-334, 1953