Dairy Foods Processing

Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck (Herausgeber)

Buch | Softcover

324 Seiten

2025
Humana (Verlag)
978-1-0716-4146-0 (ISBN)

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This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Dairy Foods Processing aims to provide sufficient guidance and a basic understanding of the tools, materials, and supplies needed to get started in this important food discipline.

Pasteurized and Ultra-High Temperature Treated Milk.- Flavored milk.- Mozzarella Cheese.- Prato cheese.- Processed cheese.- Fresh cheeses.- Parmesan cheese.- Cheddar Cheese.- Blue Cheese.- Ricotta Cheese.- Mini-cheese models.- Concentrated, Isolated, And Hydrolyzate Whey Protein Obtained By Membrane Separation Processes.- Powdered milk.- Set, Stirred, and Liquid Yogurts Obtained by Lactic Fermentation.- Traditional and Industrial Methods For Milk Kefir Production.- Labneh, Ayran, Amasi and Tarag.- Non-fermented dairy beverages.- Cream and Butter.- Ice cream and Frozen yogurt.

Erscheinungsdatum	19.11.2025
Reihe/Serie	Methods and Protocols in Food Science
Zusatzinfo	37 Illustrations, color; 24 Illustrations, black and white
Sprache	englisch
Maße	178 x 254 mm
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Evaporated milk • flavored milk • Milk formula • Processed cheese • whey protein
ISBN-10	1-0716-4146-8 / 1071641468
ISBN-13	978-1-0716-4146-0 / 9781071641460
Zustand	Neuware