Dairy Ingredients for Food Processing
Microbiological Aspects of Dairy Ingredients 87 quorum sensing. Lactobacillus acidophilus has also been shown to be inhibitory b ...
88 Chapter 3 Condensing is usually in the range of 2.5 : 1 to 4 : 1 depending on its intended use. Initially the raw milk is hom ...
Microbiological Aspects of Dairy Ingredients 89 tion, evaporation, homogenization (optional), drying, and packaging. From the mi ...
90 Chapter 3 reported in England in 1953, Japan in 1955, Puerto Rico in 1956, and Japan in 2000. In the Puerto Rico outbreak, 77 ...
Microbiological Aspects of Dairy Ingredients 91 germination and outgrowth of spores. Rapid growth of these organisms could occur ...
92 Chapter 3 The ice cream had been made from pas- teurized milk and contamination from one of the food handlers was found to b ...
Microbiological Aspects of Dairy Ingredients 93 Bell , C. and Kyriakides , A. 2002. “ Pathogenic Escherichia coli. ” Foodborne P ...
94 Chapter 3 Costa , F. N. , de Oliveira , E. M. and Borges , R. G. 2004. “ Occurrence of bacteria of the species Bacillus cereu ...
Microbiological Aspects of Dairy Ingredients 95 Ellis , A. , Preston , M. , Borczyk , A. , Miller , B. , Stone , P. , Hatton , B ...
96 Chapter 3 Kingdom. ” Applied and Environmental Microbiology 68 : 2428 – 2435. Grant , I. R. , Hitchings , E. I. , McCartney , ...
Microbiological Aspects of Dairy Ingredients 97 M. , Rast , R. , Harris , B. , Payeur , J. B. , Waterman , S. and Ardans , A. 20 ...
98 Chapter 3 International Journal of Food Microbiology 102 : 287 – 293. Marier , R. , Wells , J. G. , Swanson , R. C. , Callaha ...
Microbiological Aspects of Dairy Ingredients 99 PHLS Surveillance Centre. 1995. “ Brucellosis associ- ated with unpasteurized mi ...
100 Chapter 3 Bacillus licheniformis related to food poisoning. ” Applied and Environmental Microbiology 65 : 4637 – 4645. Salmi ...
Microbiological Aspects of Dairy Ingredients 101 Vernozy - Rozand , C. , Montet , M. P. , Berardin , M. , Bavai , C. and Beutin ...
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103 Chapter 4 Processing Principles of Dairy Ingredients Arun Kilara Introduction Milk is a highly perishable biological fl uid. ...
104 Chapter 4 with a volumetric meter and an air eliminat- ing device is located at the back end of the tanker. After the tanker ...
Processing Principles of Dairy Ingredients 105 for material balance calculations and for determination of losses occurring durin ...
106 Chapter 4 most common operations involve pumping or transferring fl uids, heat transfer (cooling and heating), mixing ingred ...
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