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Dairy foods processing / edited by Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck.
- Format:
- Book
- Series:
- Methods and protocols in food science 2662-9518
- Methods and protocols in food science, 2662-9518
- Language:
- English
- Subjects (All):
- Dairy processing.
- Physical Description:
- 1 online resource (xiv, 324 pages) : illustrations (some color).
- Place of Publication:
- New York, NY : Humana Press, [2025]
- Contents:
- 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.
- Notes:
- Includes index.
- Electronic reproduction. Ipswich, MA Available via World Wide Web.
- Online resource; title from PDF title page (SpringerLink, viewed November 18, 2024).
- References -- Chapter 2: Flavored Milk -- 1 Introduction -- 2 Flavored Milk Processing -- 2.1 Adding Ingredients -- 2.1.1 Sweeteners -- 2.1.2 Dyes -- 2.1.3 Flavoring Syrups -- 2.1.4 Stabilizers and Thickeners -- 2.2 Heat Treatment -- 2.2.1 Pasteurization -- 2.2.2 UHT (Ultrahigh Temperature) Treatment -- 2.2.3 Sterilization -- 2.3 Homogenization -- 2.4 Packaging -- 2.5 Optional Steps -- 3 Notes -- References -- Chapter 3: Mozzarella Cheese -- 1 Introduction -- 2 Materials -- 2.1 Milk -- 2.2 Coagulating Agent (Rennet) -- 2.3 Acidifying Agent (Biological or Chemical) -- 2.4 Governing Liquid
- References
- ISBN:
- 9781071641446
- 1071641441
- Publisher Number:
- 90102326043
- Access Restriction:
- Restricted for use by site license.
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