By Trevor Britz, Richard K. Robinson
This significant and complete e-book covers, intensive, an important fresh advances in dairy know-how. delivering center commercially very important details for the dairy undefined, the editors, either across the world recognized for his or her paintings during this sector, have drawn jointly a magnificent and authoritative checklist of contributing authors.Topics coated contain: warmth remedy, membrane processing, hygiene by way of layout, software of HACCP, automation, safeguard and caliber, glossy laboratory practices and research, and environmental aspects.This publication is a vital buy for all dairy technologists around the world, even if in educational examine and instructing, or inside of nutrition businesses.
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Extra info for Advanced Dairy Science and Technology
1995) Modelling fouling of a plate heat exchanger with different flow arrangements by whey protein solutions. Food Bioprod. Process 73, 112–120. A. and Hiddink, J. (1983) Fouling of heat transfer surfaces by dairy liquids. Netherlands Milk and Dairy Journal 49, 139–148. , Shafer, B. and Ito, K. (1980) Inactivation of bacterial spores in products and on container surfaces. In: Proceedings of the International Conference on UHT Processing, Raleigh, NC. M. (1983) Lipases and proteinases in milk. Thesis, Agricultural University Wageningen.
It should be noted, however, that osmotic pressure actually rises in an exponential manner with increasing concentrations, and the van’t Hoff equation underestimates the osmotic pressures of more concentrated solutions. 1. The contribution of any species to the total osmotic pressure is inversely proportional to its molecular weight. Therefore, small species such as salts and sugars contribute much more than large molecules such as proteins. 1 Osmotic pressures of some fluids (data adapted from Cheryan, 1986 and Lewis, 1996a).
1988a) Reaction kinetics and functional aspects of whey proteins in milk. Journal of Food Science 53, 258–263. Dannenberg, F. (1986) Zur Reaktionskinetik der Molkenproteindenaturierung und deren technologischer Bedeutung. Thesis, Technical University Munich. , Bouman, S. J. (1992) Fouling of heat treatment equipment in relation to the denaturation of β-lactoglobulin. Journal of the Society of Dairy Technology 45, 3–8. , Impact and control of fouling in milk processing. Trends in Food Science and Technology 8, 401–405.