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2009, Society of Dairy Technology series., ISBN 1444301640, xviii, 324
.... The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading... 
Traitement | Dairy processing | Produits laitiers | Contrôle | Qualité | Quality control | Technology | Food Science | Dairying
Book
2003, Woodhead Publishing Series in Food Science, Technology and Nutrition, ISBN 1855736764, xvii, 546
The dairy sector continues to be at the forefront of innovation in food processing... 
Dairy products | Traitement | Dairy processing | Industrie laitière | Produits laitiers | Dairying
Book
2011, ISBN 9780470959169, xii, 592
... commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial... 
Dairy products | Traitement | Dairy processing | Dairy microbiology | Produits laitiers | Microbiologie
Book
2008, 1. Aufl., ISBN 0813804035, xii, 586
Dairy Processing and Quality Assurancegives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging... 
Dairy products | Traitement | Produits laitiers | Qualité | Quality control | Dairy processing | Contrôle
Book
2008, 1. Aufl., Institute of Food Technologists Series, ISBN 9780813809038, Volume 82, xiv, 400
Whey Processing, Functionality and Health Benefitsprovides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents... 
Whey -- Health aspects | Whey products | Produits du petit-lait | Dairy processing | Petit-lait | Whey | Aspect sanitaire | Technology & Engineering | Food Science | Whey–Health aspects | General | Health aspects
Book
Dairy science & technology, ISSN 1958-5586, 3/2010, Volume 90, Issue 2, pp. 147 - 168
Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion... 
acoustic cavitation | whey protein | Chemistry | Food Science | cavitation acoustique | Microbiology | ultrason | protéine de lactosérum | produit laitier | dairy product | Agriculture | ultrasonic processing | Dairy product | Acoustic cavitation | Ultrasonic processing | Whey protein | Life Sciences | Food and Nutrition | Food engineering
Journal Article
03/2018, Innovations in Agricultural & Biological Engineering, ISBN 1771886129, 298
eBook
2015, IFST advances in food science, ISBN 1118560620, 362
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain... 
Technology | Food Science | Dairy products industry | Dairy processing | Technological innovations | Pasteurization | Milk
eBook
2017, 1st ed., IFT Press series, ISBN 1119114977, 348
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers... 
TECHNOLOGY & ENGINEERING | General | Food Science | Dairy microbiology | Dairy processing
eBook
2018, 3e édition., ISBN 2763736335, xxx, 515
"Le lait est une matière complexe tant pas sa composition que par l'organisation de ses constituants. La modification physicochimique des constituants du lait... 
Produits laitiers | Traitement | Dairy processing
Book
2018, 1, Innovations in Agricultural & Biological Engineering, ISBN 1771886129, Volume 1, 340
.... New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods... 
Food Engineering | Dairy Science | Dairy processing | Dairying | Dairy products industry | Milk
eBook
Asian-australasian journal of animal sciences, ISSN 1011-2367, 02/2015, Volume 28, Issue 2, pp. 290 - 302
.... Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel... 
Risks | Nanomaterials | Application | Challenges | Meat products | Nanotechnology | Agriculture | Agriculture, Dairy & Animal Science | Life Sciences & Biomedicine | Science & Technology | Technology application | Usage | Food processing plants | Meat industry | Meat Products | 축산학
Journal Article
Journal of thermal analysis and calorimetry, ISSN 1388-6150, 5/2019, Volume 136, Issue 3, pp. 1365 - 1382
Journal Article
Food engineering reviews, ISSN 1866-7929, 12/2014, Volume 7, Issue 2, pp. 143 - 158
.... Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound... 
High-intensity ultrasound | Chemistry | Food Science | Chemistry/Food Science, general | Emulsification | Dairy | Inactivation of microbes | Energy conservation | Ultrasonic waves | Dairy industry | Ultrasonic imaging | Deactivation | Chemical effects | Crystallization | Inactivation | Ultrasonic processing | Ultrasound
Journal Article
Journal of dairy science, ISSN 0022-0302, 08/2017, Volume 100, Issue 8, pp. 6343 - 6355
Journal Article