Dairy-based Ingredients

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Eagan Press, 1997 - Concentrated milk - 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
Copyright

10 other sections not shown

Common terms and phrases

acid activity added addition agent amount baked blend body butter buttermilk cake calcium casein cause CFU/g characteristics cheese chemical chocolate color composition concentrates constituents contains contribute cooked Cool corn count crystals culture dairy ingredients dairy products desirable desserts dough emulsifying emulsion enzyme fatty acids fermentation flavor fluid followed Formulation frozen functional gives globules Grade heat homogenized ice cream important Increase ingredients involves lactose less liquid low-fat manufacture meat milk products milk protein milk solids milkfat minerals moisture Negative NFDM obtained packaging particles pasteurized powder properties provides reduced removal requirements result salt sauce seasoning separation shelf skim milk snack sodium solids specific stabilizer Standard starch storage sugar surface surface tension sweet Sweetened Table temperature tests texture tion treatment Typical viscosity vitamin weight whey protein whole milk yogurt

Bibliographic information

QR code for Dairy-based Ingredients
TitleDairy-based Ingredients
Egan Press handbook series
Ingredient Handbook Series
Practical guides for the food industry
AuthorRamesh C. Chandan
Editionillustrated
PublisherEagan Press, 1997
Original fromthe University of Wisconsin - Madison
DigitizedSep 27, 2011
ISBN0913250945, 9780913250945
Length137 pages
  
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