Dairy-based Ingredients

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Eagan Press, 1997 - Technology & Engineering - 137 pages
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Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications.

Puts Practical Answers at Your Finger Tips

Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients.

Properties of Milk and Its Components. Basic Milk Processing. Production and Specifications of Milk Concentrates. Processing and Specifications of Dairy Foods. Baked Products. Chocolate and Confectionery Products. Sauces, Dressings, and Dairy Desserts. Snack Foods, Meats, and Other Applications. Nutrition and Labeling. Regulatory and Safety Aspects. Glossary. Index.

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Contents

Properties of Milk and Its Components
1
Basic Milk Processing
11
Production and Specifications of Milk Concentrates
23
Processing and Specifications of Dairy Foods
41
Baked Products
57
Chocolate and Confectionery Products
69
Sauces Dressings and Dairy Desserts
79
Snack Foods Meats and Other Applications
89
Nutrition and Labeling
103
Regulatory and Safety Aspects
111
Appendix A Origin and Description of Some OffFlavors in Milk
119
Processing Guidelines
127
Index
135
Copyright

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