Diary Science

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  • Glossary of Dairy Technology

    The objective of this book is to provide single platform for giving knowledge about the Dairy Technology discipline. This book contains about 1000 technical and general terms frequently used in the dairy sector. The terms in the book covers market milk, dairy processing, fat rich dairy products, cheese and fermented milks technology, traditional dairy and food products, ice cream and frozen desserts, condensed and dried milk, by-products technology and packaging technology. Learn More

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  • Milk Analysis & Diary Farming

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  • An Introduction to Dairy Technology

    This book wraps the most important areas of dairy technology, their essential science and manufacture, their mechanization and automation, and their excellence control. Like every key and highly developed area of food manufacturing, the dairy foods industry is at the present highly mechanized, from raw material production through to processing and product manufacture. This book has been written to give you an idea about the extent and advantages of mechanization across the range of dairy technology, and to give details the principles and rationale of introducing automated systems. In this way, author shows how combinations of state-of-the-art machinery and dedicated control systems fetch to the dairy industry in-creased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base. Learn More

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  • Dairy Products

    This book rapidly established a reputation for providing a unique source of highly practical information on dairy product. Coverage is of products in which milk is either the main component or a less obvious ingredient. This book continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps. The book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The author has extensive practical experience of the industry. Learn More

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  • Dairy Biotechnology

    A dairy is a facility for the extraction and processing of animal milk—mostly from cows or goats, but also from buffalo, sheep, horses or camels —for human consumption. Typically it is a farm (dairy farm) or section of a farm that is concerned with the production of milk, butter and cheese. Terminology differs slightly between countries. In particular, in the US a dairy can also be a facility that processes, distributes and sells dairy products, or a room, building or establishment where milk is kept and butter or cheese is made. In New Zealand a dairy means a corner convenience store, or superette—and dairy factory is the term for what is elsewhere called a dairy. Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders. The uniqueness of this book, hence lies in the author’s way of reconstructing the chapter under review by delving deep into the areas of the subject. Learn More

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  • Dairy Plant Management

    This is a textbook on Dairy Plant Management and Dairy Waste Management which is a part of the course curriculum for the undergraduate and post graduate students of Dairy Technology. Contents Chapter 01. Production Management Chapter 02. Personnel Management Chapter 03. Plant Management Chapter 04. Dairy Plant Hygiene Chapter 05. Pollution Control Chapter 06. Dairy Plant Layout Learn More

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  • Dairy Products and Quality Assurance: Vol-02

    Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Contents Preface Part I: Manufacturing of Dairy Products Chapter 01. Fat-Rich Dairy Products Chapter 02. Fermented Dairy Products Chapter 03. Starter Cultures Chapter 04. Cheese Technology Chapter 05. Heat Desiccated Products Chapter 06. Concentrated Milks Chapter 07. Drying of Milk and Milk Products Chapter 08. Ice Cream and Frozen Dessert Chapter 09. Dairy Byproducts Chapter 10. Functional Dairy Foods Chapter 11. Cleaning and Sanitation Part II: Quality Assurance Chapter 12. Quality Assurance References Index About the Author : Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal � 132 001 Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal � 132 001 Haryana, India Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. Learn More

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  • Milk and Milk Processing ( 2 Vols ) Set - Vol 1

    The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. I am sure it will not only serve as a textbook on Dairy Technology for students and teachers but also as a reference book for the entire dairy industry. This book will prove to be very useful not only to the academic community but also to the researchers, planners, plant managers and extension workers. Contents Preface Part I: Physicochemical and Microbiological Characteristics of Milk Chapter 01. Definition and Composition of Milk Chapter 02. Nutritive Value of Milk Chapter 03. Physical and Physicochemical Properties of Milk Chapter 04. Microbiology of Milk Part II. Processing and Preservation of Milk Chapter 05. Processing and Preservation of Milk Chapter 06. Membrane and Alternate Technologies Chapter 07. Packaging and Distribution of Milk Chapter 08. Special Milks References Index About the Author : Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal � 132 001 Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal � 132 001 Haryana, India Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. Learn More

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  • Dairy Technology: Set of 2 Vols. (Set Price)

    Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk, manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Contents VOL. 1: MILK AND MILK PROCESSING Preface Part I: Physicochemical and Microbiological Characteristics of Milk Chapter 01. Definition and Composition of Milk Chapter 02. Nutritive Value of Milk Chapter 03. Physical and Physicochemical Properties of Milk Chapter 04. Microbiology of Milk Part II. Processing and Preservation of Milk Chapter 05. Processing and Preservation of Milk Chapter 06. Membrane and Alternate Technologies Chapter 07. Packaging and Distribution of Milk Chapter 08. Special Milks References Index Contents VOL. 2: DAIRY PRODUCTS AND QUALITY ASSURANCE Preface Part I: Manufacturing of Dairy Products Chapter 01. Fat-Rich Dairy Products Chapter 02. Fermented Dairy Products Chapter 03. Starter Cultures Chapter 04. Cheese Technology Chapter 05. Heat Desiccated Products Chapter 06. Concentrated Milks Chapter 07. Drying of Milk and Milk Products Chapter 08. Ice Cream and Frozen Dessert Chapter 09. Dairy Byproducts Chapter 10. Functional Dairy Foods Chapter 11. Cleaning and Sanitation Part II: Quality Assurance Chapter 12. Quality Assurance References Index About the Author : Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal � 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal � 132 001, Haryana, India Learn More

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  • Milk Testing: A Laboratory Control Of Milk

    In this book the author has endeavoured to include all the necessary information for the routine control of milk (raw, pasteurized and sterilized) and also (hopefully) of cream. It is thus written for those concerned with laboratory work in collecting-depots and pasteurizing-dairies, and it may also be found useful by dairy farmers and producer-retailers who wish to run their own laboratories. It is intended to be a practical manual for the bench worker. A brief introduction and "background" are given for the more important routine control tests, together with detailed techniques. For those tests which are never used for routine control, but which may be required for special purposes, a reference to a standard method is given. Some repetition of detail will be observed, but this has been included purposely in order to make each description of a technique complete in itself. Learn More

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