標題: Titlebook: Dairy Foods Processing; Adriano Gomes da Cruz,Tatiana Colombo Pimentel,Sil Book 2025 The Editor(s) (if applicable) and The Author(s), unde [打印本頁] 作者: 街道 時間: 2025-3-21 18:55
書目名稱Dairy Foods Processing影響因子(影響力)
書目名稱Dairy Foods Processing影響因子(影響力)學科排名
書目名稱Dairy Foods Processing網(wǎng)絡公開度
書目名稱Dairy Foods Processing網(wǎng)絡公開度學科排名
書目名稱Dairy Foods Processing被引頻次
書目名稱Dairy Foods Processing被引頻次學科排名
書目名稱Dairy Foods Processing年度引用
書目名稱Dairy Foods Processing年度引用學科排名
書目名稱Dairy Foods Processing讀者反饋
書目名稱Dairy Foods Processing讀者反饋學科排名
作者: Minikin 時間: 2025-3-21 20:35 作者: Arthr- 時間: 2025-3-22 02:06 作者: placebo-effect 時間: 2025-3-22 07:07
ess, presenting the ingredients, equipment, and steps involved in its production. Additionally, it addresses how process variables influence the characteristics of the obtained product both during production and throughout its shelf life.作者: 葡萄糖 時間: 2025-3-22 11:50
Pasteurized and Ultrahigh-Temperature-Treated Milk, demands for convenient and high-quality dairy products. They are essential steps in the production of various dairy products, including milk, cream, yogurt, and flavored milk drinks. Additionally, these thermal treatments help preserve the nutritional integrity of dairy products by minimizing the loss of vitamins and proteins during processing.作者: insolence 時間: 2025-3-22 15:12 作者: insolence 時間: 2025-3-22 17:09 作者: FECT 時間: 2025-3-22 21:29
Book 2025ethods 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..作者: 描述 時間: 2025-3-23 05:16
2662-950X tial for reproducible results.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 necessar作者: CHASE 時間: 2025-3-23 05:53
forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It is then placed in a metal mold and added to a container with a saline solution. Afterward, it is aged for 12–30?months.作者: Opponent 時間: 2025-3-23 12:09
gulum into small cubes, heating and agitating the cubes, removing the whey, cheddaring, milling, dry-salting, molding, pressing, packaging, and ripening. This chapter is a practical guidance for Cheddar cheese manufacture.作者: Custodian 時間: 2025-3-23 16:34
of each of these products is extremely important to obtain dairy products of high nutritional and sensorial quality that satisfy the consumer. In this chapter, we will present about the protocols of obtaining cream and butter.作者: 打算 時間: 2025-3-23 19:54 作者: 哄騙 時間: 2025-3-24 00:14
Cheddar Cheese,gulum into small cubes, heating and agitating the cubes, removing the whey, cheddaring, milling, dry-salting, molding, pressing, packaging, and ripening. This chapter is a practical guidance for Cheddar cheese manufacture.作者: GONG 時間: 2025-3-24 03:23
Cream and Butter, of each of these products is extremely important to obtain dairy products of high nutritional and sensorial quality that satisfy the consumer. In this chapter, we will present about the protocols of obtaining cream and butter.作者: 流浪者 時間: 2025-3-24 10:10
xpensive, and easily applicable to different cheesemaking conditions appears crucial. This chapter summarizes the raw ingredients and technological operations and tools for quality control during production and storage of the mozzarella cheese.作者: PARA 時間: 2025-3-24 14:18 作者: Heresy 時間: 2025-3-24 18:38
et, stirred, and liquid. Each method is thoroughly described, covering the necessary materials and specific procedures for implementation. This chapter will serve as a practical and reproducible guide for researchers and food industry professionals interested in yogurt production.作者: BURSA 時間: 2025-3-24 22:05
itional composition and the possibility of reducing the environmental pollution generated by its inappropriate disposal. Various non-fermented drinks can be made to popularize access to nutritious and environmentally appropriate food. This chapter discusses the main methods of making non-fermented drinks.作者: immunity 時間: 2025-3-25 00:48 作者: 成份 時間: 2025-3-25 06:04
Concentrated, Isolated, and Hydrolysate Whey Protein Obtained by Membrane Separation Processes, of whey protein production, outlining important factors related to sample handling, membrane selection, and the operation process for obtaining different kinds of whey protein using membrane technology.作者: 審問 時間: 2025-3-25 08:58 作者: Factorable 時間: 2025-3-25 15:35 作者: Deject 時間: 2025-3-25 18:00
Book 2025.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..作者: SCORE 時間: 2025-3-25 20:53
ght acidity, and nutritional benefits. The global fresh cheese market is constantly expanding. Despite their short shelf life, these cheeses are appreciated in different cultures for their flavor, ease of production, and nutritional value.作者: employor 時間: 2025-3-26 02:26 作者: 失眠癥 時間: 2025-3-26 05:13
ters. The main advantage of this protocol is the large number of 100?g cheeses that can be produced simultaneously. Thus, it allows researchers to assess several strains or other factors in a real-cheese matrix at the same time.作者: 泥沼 時間: 2025-3-26 11:21 作者: Encumber 時間: 2025-3-26 13:13
Ricotta Cheese,). This chapter covers . to support the experimenters, highlighting critical points in the ricotta cheese production process and allowing the prediction and resolution of difficulties that may occur during processing.作者: Thyroxine 時間: 2025-3-26 19:43 作者: NUL 時間: 2025-3-27 00:20
Dairy Foods Processing978-1-0716-4144-6Series ISSN 2662-950X Series E-ISSN 2662-9518 作者: 眼界 時間: 2025-3-27 02:55
es semi-cooking the curd with partial removal of the whey and subsequent incorporation of hot water, pre-pressing, forming, pressing, salting, and the ripening period. The cheese-making process is presented in detail in this chapter.作者: 政府 時間: 2025-3-27 05:16
Adriano Gomes da Cruz,Tatiana Colombo Pimentel,SilContains key notes and implementation advice from the experts.Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results作者: Fresco 時間: 2025-3-27 11:40 作者: 侵害 時間: 2025-3-27 16:49 作者: 叢林 時間: 2025-3-27 18:41 作者: Consequence 時間: 2025-3-27 23:47 作者: 為現(xiàn)場 時間: 2025-3-28 02:14
rapid cooling. Ultrahigh-temperature (UHT) processing, on the other hand, entails heating milk to ultrahigh temperatures (135?°C) for a short duration (2–5?s) and then rapidly cooling it. This intense thermal treatment destroys both pathogenic and spoilage microorganisms and spores, resulting in a 作者: 分期付款 時間: 2025-3-28 07:02 作者: macabre 時間: 2025-3-28 11:26
products. The heterogeneity condition is further enriched by the variability inherent in traditional approaches (e.g., natural whey starter or manual stretching and brine management) that often characterize specific processes. Therefore, the ready availability of control methods that are simple, ine作者: 諂媚于人 時間: 2025-3-28 14:40
es semi-cooking the curd with partial removal of the whey and subsequent incorporation of hot water, pre-pressing, forming, pressing, salting, and the ripening period. The cheese-making process is presented in detail in this chapter.作者: Demonstrate 時間: 2025-3-28 19:00
ly used in home cooking, restaurant meals, and ready-to-eat frozen or chilled foods. Traditionally, this category of products is prepared with cheese, dairy fat, common salt, emulsifying salts, and sometimes spices. Processed cheeses are versatile and innovative, made with fiber, prebiotics, probiot作者: cognizant 時間: 2025-3-29 02:35
?BC and its appearance was accidental during the conservation of milk in ruminant stomachs. Over the years, studies have revealed the process of acidification and fermentation of milk, resulting in the formation of curds, the basis for the production of more than 2200 types of cheese, including fres作者: decode 時間: 2025-3-29 06:30
his mixture is placed in a copper vat at 32–35?°C to form the curd, which is finely cut. Afterward, it is heated to 50?°C while being stirred until it forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It 作者: fabricate 時間: 2025-3-29 08:07 作者: 我不重要 時間: 2025-3-29 14:35
or goat milk with the help of . mold. This type of cheese is mostly used in salads or as a taste and has a special taste. According to experts, this cheese is served with pistachios. Depending on the type of cheese, bacteria can be added during rinding or after the cheese has hardened. This cheese 作者: 口訣法 時間: 2025-3-29 16:58 作者: Additive 時間: 2025-3-29 19:59 作者: SEEK 時間: 2025-3-30 03:54 作者: BAN 時間: 2025-3-30 05:43
tended periods without substantial loss of quality. It also finds broad application in the food industry as an ingredient in producing other dairy products, baked goods, and infant formulas. Heat application is an essential part of the powdered milk processing technology, which includes thermal trea作者: ablate 時間: 2025-3-30 11:22 作者: 思考 時間: 2025-3-30 12:57
of a symbiotic community of microorganisms, including ., ., ., ., as well as different strains of the genera ., and .. When fermented, these microorganisms transform milk into a probiotic beverage rich in nutrients and bioactive compounds, promoting health benefits. There are several methods for kef作者: inveigh 時間: 2025-3-30 20:03 作者: Verify 時間: 2025-3-30 23:46 作者: 生意行為 時間: 2025-3-31 01:06 作者: Promotion 時間: 2025-3-31 07:18
popularity of frozen desserts has seen a remarkable increase in recent years. Among the various frozen desserts available, ice cream and frozen yogurt are prominent choices. Ice cream is a complex multiphase system composed of ice crystals, air cells, and fat globules embedded in a highly viscous, 作者: Anal-Canal 時間: 2025-3-31 10:45
Pasteurized and Ultrahigh-Temperature-Treated Milk, rapid cooling. Ultrahigh-temperature (UHT) processing, on the other hand, entails heating milk to ultrahigh temperatures (135?°C) for a short duration (2–5?s) and then rapidly cooling it. This intense thermal treatment destroys both pathogenic and spoilage microorganisms and spores, resulting in a 作者: 背心 時間: 2025-3-31 13:37
Flavored Milk,product with great market acceptance, especially for children and has great potential in incorporating new ingredients and functional components, aiming to reach new audiences. This chapter presents the main technological approaches in flavored milk and discusses innovations and perspectives. Severa作者: inhibit 時間: 2025-3-31 18:05 作者: Flinch 時間: 2025-3-31 23:57 作者: Morose 時間: 2025-4-1 04:01
Processed Cheese,ly used in home cooking, restaurant meals, and ready-to-eat frozen or chilled foods. Traditionally, this category of products is prepared with cheese, dairy fat, common salt, emulsifying salts, and sometimes spices. Processed cheeses are versatile and innovative, made with fiber, prebiotics, probiot作者: Diuretic 時間: 2025-4-1 06:44
Fresh Cheeses,?BC and its appearance was accidental during the conservation of milk in ruminant stomachs. Over the years, studies have revealed the process of acidification and fermentation of milk, resulting in the formation of curds, the basis for the production of more than 2200 types of cheese, including fres
