Download Modernization of Traditional Food Processes and Products by Anna McElhatton, Mustapha Missbah El Idrissi PDF

By Anna McElhatton, Mustapha Missbah El Idrissi

This quantity of the Trilogy of conventional Foods, a part of the ISEKI nutrients sequence, describes vital features of the creation of meals and drinks from everywhere in the globe. The goal of this quantity is to supply readers with an appreciation of the way items have been at the beginning made, and which elements have formed their improvement over the years. a few smooth items have remained neighborhood, whereas others are commodities that seem in peoples’ cupboards worldwide.

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Drusch and U. Einhorn-Stoll 12 Plate heat exchanger 13 Tubular regenerator 14 Double strainer (reversible) 15 Feed regulator 16 Quark separator 17 Quark hopper 18 Positive displacement pump 19 Reversing valve 20 Quark cooler 21 Cream tank 22 Positive displacement pump 23 Quark mixer 24 Quark silo 25 Positive displacement pump 26 Tubular strainer A Raw milk feed B Cream discharge C Culture and rennet dosing D Water feed E Whey discharge F Ice water feed G Ice water discharge H To packaging Fig. 5 Processing line for quark using the thermo-quark process (Courtesy of GEA Westfalia Separator Group GmbH, with permission) A new technological trend for some non-ripening cheese products since the 1980s is the application of membrane technology (GmbH 2014).

References Codex Alimentarius Commission (2008a) Codex Group Standard for Unripened Cheese including Fresh Cheese. Codex Standard 221-2001. pdf. Visited 20 May 2011 Codex Alimentarius Commission (2008b) Codex General Standard for Cheese. Codex Standard 283-1978. pdf. Visited 20 May 2011 Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz (2010) Bundeslebens mittelschlüssel. 01 Fox PF, Guineem TP, Cogan TM, McSweeney PLH (2000) Fundamentals of cheese science. Aspen, Gaithersburg 30 S.

References Bohdziewicz K (2008) Acid curds—a processing. Przegląd Mleczarski 7:12–15. Abstract in English Cais D, Wojciechowski J (1996) Changes in selected qualitative characteristics of curd cheeses during their storage. Przegląd Mleczarski 6:177–179. Abstract in English Danków R, Pikul J (2011) Technological suitability of goat milk for processing. Nauka Przyr Technol 5(2):1–15. Abstract in English Dmytrów I, Mituniewicz-Małek A, Dmytrów K (2010) Physicochemical and sensory features of acid curd cheese (tvarog) produced from goat’s milk and mixture of cow’s and goat’s milk.

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