000 03975cam a2200529 i 4500
001 9781351119504
003 FlBoTFG
005 20220509193147.0
006 m o d
007 cr cnu---unuuu
008 200618t20212021flu ob 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9781351119504
_qelectronic book
020 _a1351119508
_qelectronic book
020 _a9781351119481
_qelectronic book
020 _a1351119486
_qelectronic book
020 _a9781351119474
_qelectronic book
020 _a1351119478
_qelectronic book
020 _a1351119494
_qelectronic book
020 _a9781351119498
_qelectronic book
020 _z9780815359982
_qhardcover
035 _a(OCoLC)1161998149
035 _a(OCoLC-P)1161998149
050 0 0 _aSF259
_b.D79 2021eb
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 0 _a637/.1
_223
245 0 0 _aDrying in the dairy industry :
_bfrom established technologies to advanced innovations /
_cedited by Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet.
264 1 _aBoca Raton, FL :
_bCRC Press,
_c2021.
264 4 _c©2021
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aAdvances in drying science & technologies
520 _a"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics - Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity - Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry"--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aDairy products
_xDrying.
650 0 _aDried milk.
650 0 _aInfant formula industry
_xTechnological innovations.
650 0 _aDairy products industry
_xTechnological innovations.
650 0 _aDairy processing
_xTechnological innovations.
650 0 _aDried milk industry
_xTechnological innovations.
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aLe Floch-Fouéré, Cécile,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781351119504
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c131114
_d131114