Items related to Dairy Based Ingredients (Eagan Press Handbook Ser.))
Synopsis
Dairy-Based Ingredients offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. It is the first single source to bring together the practical information needed to understand and work with dairy-based ingredients in a concise, easy-to-follow format. Equipped with this guide, food professionals no longer need to spend time searching for answers to questions about dairy-based ingredients in the scattered scientific literature or the product-specific information provided by suppliers. Designed for anyone working in the food industry--not just technical staff--this ready reference offers quick access to basic technical information. Among the dairy ingredients covered are fluid milk, milk concentrates, cheese and cheese products, frozen deserts, whey products and lactose, fermented milks, and milkfat concentrates. This book also covers the use of these components in a wide variety of finished food products, including baked goods, confectionery, sauces, dressings, puddings, infant formulas, snack foods, meats, and more. Details include basic chemistry, functional properties, food applications, tips on problem-solving, analytical testing, processing characteristics, production and specifications, nutrition, labeling, safety, and regulatory issues. Dairy-Based Ingredients is designed for maximum convenience. The presentation is direct and easy-to-read. Definitions, facts, and principles appear in the page margins to highlight key information. Troubleshooting tables allow readers to quickly look up symptoms, causes, and solutions to common application problems. A generous supply of illustrations, diagrams, and charts simplifies important processes and data. Tables summarize specifications, chemical composition, and other critical information. Photographs show examples of current technology, equipment, and products at key stages in the production process
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Dairy-Based Ingredients
Published by
Eagan Pres, St. Paul, Minn, 1997
ISBN 10: 0913250945
ISBN 13: 9780913250945
Used
Paperback
Seller: BIBLIOPE by Calvello Books, Oakland, CA, U.S.A.
Seller rating 4 out of 5 stars
Paperback. Condition: very good. Quarto in glossy white stiff wraps with color illus; vi, 137p, glossary, appendices, index. Eagan Press handbook series; Practical guides for the food industry Dairy products Food industry and trade M?lk Mejeriprodukter, m?lkeprodukter Ingredienser Anvendelser Levnedsmidler Valleprotein Laktose Ost M?lkefedt Levnedsmiddelindustri m?lkeindustri. levnedsmiddelindustri -- f?devareindustri. Milk. Milk products. Ingredients. Uses. Foods. Whey protein. Lactose. Cheese. Milk fat. Food industry. Dairy products Food industry and trade. Food science. A very good copy (tight & clean) with small area of lower spine region (spine and wrappers) where tape removal of spine label caused some removal of coated stock layer of cover. Cosmetic. Private company owner stamp to front free endpaper. No other markings. Seller Inventory # 87580