Dairy powders and concentrated products:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Chichester
Wiley-Blackwell
2009
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XXIII, 380 S. Ill., graph. Darst. |
| ISBN: | 9781405157643 |
Internformat
MARC
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| 010 | |a 2008045264 | ||
| 020 | |a 9781405157643 |c hardback : alk. paper |9 978-1-405-15764-3 | ||
| 035 | |a (OCoLC)156808323 | ||
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| 245 | 1 | 0 | |a Dairy powders and concentrated products |c ed. by A.Y. Tamime |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Chichester |b Wiley-Blackwell |c 2009 | |
| 300 | |a XXIII, 380 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Concentrated milk | |
| 650 | 4 | |a Dried milk | |
| 650 | 0 | 7 | |a Konzentrat |0 (DE-588)4307581-2 |2 gnd |9 rswk-swf |
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| 650 | 0 | 7 | |a Trockenmilch |0 (DE-588)4186273-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kondensmilch |0 (DE-588)4240772-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchprodukt |0 (DE-588)4235506-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
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| 689 | 0 | |5 DE-604 | |
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| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Kondensmilch |0 (DE-588)4240772-2 |D s |
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Datensatz im Suchindex
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| adam_text | IMAGE 1
CONTENTS
PREFACE TO THE TECHNICAL SERIES XV
PRE/CLCE XVII
CONTRIBUTORS XXI
CHEMISTRY OF MILK - ROLE OF CONSTITUENTS IN EVAPORATION AND DRYING 1
H.C. DEETH AND 1. HARTANTO
1.1 INTRODUCTION I
1.2 CHEMICAL COMPONENTS OF LIQUID, CONCENTRATED AND DRIED MILK PRODUCTS
I I .2.1 PROTEIN I
1.2.2 FAT 6
1.2.3 CARBOHYDRATE 8
1.2.4 MINERALS 9
1.2.5 WATER II
1.2.6 AIR II
1.3 SURFACE COMPOSITION OF POWDERS 12
104 QUALITY ISSUES 14
104.1 HEAT STABILITY 14
104.2 FOULING 18
104.3 AGE THICKENING 19
10404 MAILLARD REACTIONS 19
104.5 OXIDATION 20
1.5 CONCLUSIONS 22
REFERENCES 22
2 CURRENT LEGISLATION ON CONCENTRATED AND DRIED MILK PRODUCTS M. HICKEY
28
2. I INTRODUCTION 28
2.2 EUROPEAN UNION LEGISLATION 31
2.2.1 ACCESS TO EU LEGISLATION 31
2.2.2 VERTICAL-LEGISLATION ON CONCENTRATED AND DRIED MILK PRODUCTS 31
2.2.3 HORIZONTAL- HYGIENE AND FOOD SAFETY REQUIREMENTS 41
2.204 HORIZONTAL-FOOD ADDITIVES LEGISLATION 45
2.2.5 HORIZONTAL-LABELLING REQUIREMENTS FOR FOODS 52
2.2.6 HORIZONTAL-PACKAGING LEGISLATION 53
IMAGE 2
VI CONTENTS
2.3 UNITED KINGDOM LEGISLATION 54
2.3.1 LEGISLATIVE BASIS 54
2.3.2 BACKGROUND 54
2.3.3 PRESENT LEGISLATION ON COMPOSITION 56
2.3.4 PRESENT LEGISLATION ON HYGIENE 58
2.3.5 THE DAIRY UK CODE OF PRACTICE FOR HTST PASTEURISATION 58
2.4 IRISH LEGISLATION 59
2.4.1 INTRODUCTION 59
2.4.2 PRESENT LEGISLATION ON HYGIENE 60
2.4.3 PRESENT LEGISLATION ON SPECIFIC PRODUCTS 60
2.5 UNITED STATES LEGISLATION 61
2.5.1 INTRODUCTION AND BACKGROUND TO US LEGISLATION 61
2.5.2 THE CODE 01 FEDERAL REGULATIONS 63
2.5.3 HYGIENE REQUIREMENTS FOR MILK AND CERTAIN MILK PRODUCTS 64
2.5.4 US STANDARDS OF IDENTITY AND LABELLING 66
2.5.5 THE USDA SPECIFICATIONS AND GRADING SCHEMES FOR CERTAIN MILK
PRODUCTS 7 I
2.5.6 FOOD ADDITIVES IN US LEGISLATION 72
2.6 LEGISLATION IN AUSTRALIA AND NEW ZEALAND 73
2.6.1 INTRODUCTION 73
2.6.2 THE JOINT FOOD STANDARDS CODE 73
2.6.3 NEW ZEALAND-SPECIFIC LEGISLATION 74
2.7 THE INTERNATIONAL PERSPECTIVE-CODEX ALIMENTARIUS 75
2.7.1 WHAT IS CODEX ALIMCNTARIUS? 75
2.7.2 CODEX ALIMENTARIUS COMMISSION MEMBERSHIP AND STRUCTURE 76 2.7.3
CODEX ALIMCNTARIUS STANDARDS 76
2.7.4 CODEX ALIMENTARIUS-GENERAL STANDARDS 79
2.7.5 CODEX ALIMCNTARIUS STANDARDS FOR CONCENTRATED AND DRIED MILKS 84
2.8 PRIVATE STANDARDS AND SPECIFICATIONS 87
2.9 CONCLUSIONS AND POSSIBLE FUTURE DEVELOPMENTS 88
REFERENCES 88
3 TECHNOLOGY OF EVAPORATORS, MEMBRANE PROCESSING AND DRYERS 99
M. CARIE:, J.E. AKKERMAN, S. MILANO VIC, S.E. KENTISH AND A.Y. TAMIME
3.1 INTRODUCTION 3.2 EVAPORATORS 3.2.1 PRINCIPLES OF EVAPORATION 3.2.2
EVAPORATION TECHNIQUES AND SYSTEMS
3.2.3 PLANT DESIGN OF EVAPORATOR CONFIGURATION 3.2.4 HEAT ECONOMY IN
EVAPORATOR INSTALLATION 3.2.5 CLEANING OF EVAPORATORS 3.2.6 EVAPORATION
VERSUS MEMBRANE FILTRATION
99 100 100 101
104 104 LOS 106
IMAGE 3
CONTENTS VII
3.3 MEMBR~LI1E FILTRATION TECHNOLOGY 108
3.3.1 PRINCIPLES OF MEMBRANE FILTRATION 108
3.3.2 MEMBRANE FILTRATION TECHNIQUES AND SYSTEMS I 12
3.3.3 MEMBRANE FILTRATION CONFIGURATIONS I 14
3.3.4 HEAT ECONOMY IN MEMBRANE FILTRATION 115
3.3.5 APPLICATION OF MEMBRANE NITRATION IN THE DAIRY INDUSTRY 115
3.3.6 CLEANING OF MEMBRANE FILTRATION SYSTEMS I 16
3.4 SPRAY DRYING TECHNOLOGY 123
3.4.1 PRINCIPLES OF SPRAY DRYING 123
3.4.2 SPRAY DRYING TECHNIQUES AND SYSTEMS 127
3.4.3 PLANT DESIGN OF SPRAY DRYING CONFIGURATION 130
3.4.4 HEAT ECONOMY OF SPRAY DRYING 132
3.4.5 CLEANING OF DRYERS 133
3.5 CONCLUSIONS 142
REFERENCES 143
4 PRODUCTION OF EVAPORATED MILK, SWEETENED CONDENSED MILK AND DULCE DE
LECHE 149
M.N. OLIVEIRA. A.L.B. PENNA AND H. GARCIA NEVAREZ
4. 1 BACKGROUND 149
4.2 EVAPORATED MILK 151
4.2.1 INTRODUCTION 151
4.2.2 EVAPORATED MILK PRODUCTION 154
4.2.3 PRODUCT PROPERTIES 154
4.3 SWEETENED CONDENSED MILK 156
4.3.1 INTRODUCTION 156
4.3.2 PRODUCTION STAGCS 156
4.4 DULCE DE LECHE 158
4.4.1 BACKGROUND 158
4.4.2 DULCE DE LECHE PRODUCTION 160
4.4.3 PRODUCT PROPERTIES 164
4.4.4 RHEOLOGICAL PARAMETERS 165
4.4.5 RESULTS OF A RESEARCH ON DULCE DE LECHE USING THE UF PROCES.S
166 4.5 CONCLUSIONS 176
REFERENCES 177
5 DRIED MILK PRODUCTS M. SKANDERBY. V. WESTERGAARD, A. PARTRIDGE AND
D.D. MUIR
5.1 INTRODUCTION 5.2 DEFINITIONS 5.2.1 COMPOSITION 5.2.2 HEAT
CLASSIFICATION
5.2.3 DISPERSION PROPERTIES
180
180 180 180 182 182
IMAGE 4
VIII CONTENTS
5.3 MICROBIAL QUALITY 182
5.3.1 RAW MILK 182
5.3.2 EFFECTS OF MILK PROCESSING 186
5.4 FUNCTIONALITY AND CERTAIN TECHNICAL ASPECTS 189
5.4.1 HEAT TREATMENT 189
5.4.2 WHEY PROTEIN DENATURATION 191
5.4.3 AGGLOMERATION AND INSTANTISATION 194
5.5 SPECIFIC PROCESSES 203
5.5.1 ORDINARY MILK POWDERS 203
5.5.2 INSTANT MILK POWDERS 204
5.5.3 OTHER TYPES OF MILK POWDERS 209
5.6 QUALITY ASSESSMENT 212
5.6.1 INTRODUCTION 212
5.6.2 MILK 212
5.6.3 CONCENTRATE 215
5.6.4 POWDER 216
5.7 CONCLUSIONS 233
REFERENCES 233
6 CASEIN AND RELATED PRODUCTS 235
H.S. ROLLEMA AND D.D. MUIR
6.1 INTRODUCTION 235
6.2 PRODUCTS-DEFINITIONS AND STRUCTURE 236
6.2.1 ACID CASEIN 236
6.2.2 CASEINATES 236
6.2.3 PHOSPHOCASEIN 237
6.2.4 RENNET CASEIN 237
6.2.5 CO-PRECIPITATE 238
6.2.6 MILK PROTEIN CONCENTRATES AND ISOLATES 238
6.2.7 ISOLATED AND ENRICHED CASEIN FRACTIONS 238
6.2.8 CASEIN FRAGMENTS 239
6.3 METHODS OF MANUFACTURE 240
6.3.1 INTRODUCTION 240
6.3.2 ACID CASEIN -CONVENTIONAL TREATMENT 241
6.3.3 RENNET CASEIN 243
6.3.4 CASEINATE 243
6.3.5 CO-PRECIPITATE 244
6.3.6 ACID CASEIN-SUPERCRITICAL FLUID PROCESSING 244
6.3.7 FRACTIONATION OF CASEIN 245
6.3.8 TOTAL MILK PROTEIN 247
6.3.9 CASCIN-DERIVED PEPTIDES 247
6.4 FUNCTIONALITY 249
6.4.1 SOLUBILITY 249
6.4.2 HEAT AND ALCOHOL STABILITY 249
6.4.3 VISCOSITY 249
IMAGE 5
CONTENTS IX
6AA FORMATION OF PROTEIN-STABILISED EMULSIONS 249
6.4.5 FUNCTIONALITY OF PEPTIDES DERIVED FROM CASEIN 250
6.5 QUALITY CONTROL 250
REFERENCES 252
7 DRIED WHEY, WHEY PROTEINS, LACTOSE AND LACTOSE DERIVATIVE PRODUCTS 255
P. JELEN
7.1 INTRODUCTION 255
7.2 TYPES AND COMPOSITION OF RAW WHEY AND MAIN WHEY-BASED POWDERS 255
7.2.1 STANDARD AND MODIFIED WHEY POWDERS 256
7.2.2 WHEY PROTEIN 256
7.2.3 LACTOSE AND MODIFIED LACTOSE PRODUCTS 257
7.2A OTHER WHEY-BASED POWDERED PRODUCTS 259
7.3 UNIT OPERATIONS IN THE PRODUCTION OF CONCENTRATED AND DRIED WHEY AND
WHEY-BASED PRODUCTS 259
7 A TECHNOLOGICAL COMPLEXITIES IN THE PRODUCTION AND STORAGE OF
WHEY-BASED PRODUCTS 261
7 A.I HEAT SENSITIVITY OF WHEY PROTEIN 261
7A.2 LOW SOLUBILITY AND HYGROSCOPICITY OF LACTOSE 262
7.4.3 CONTENT OF LACTIC ACID 262
7A.4 PROPENSITY FOR NON-ENZYMATIC MAILLARD BROWNING REACTION 263 7A.5
FOAM FORMATION AND ITS POTENTIAL DETRIMENTAL EFFECTS DURING DRYLILG 7
A.6 FREE MOISTURE IN LACTOSE POWDERS 7.5 MODIFIED WHEY-BASED PRODUCTS
AND THEIR USES 7.6 FUTURE TRENDS 7.7 SOURCES OF FURTHER INFORMATION
REFERENCES
8 SPECIALISED AND NOVEL POWDERS P. HAVEA. A.J. BALDWIN AND A.J. CARR
X.I INTRODUCTION
X.2 PRINCIPLES
8.2.1 MOISTURE CONTENT 8.2.2 CARBOHYDRATE CONTENT X.2.3 HIGH-FAT CONTENT
8.2A OXIDATION
8.2.5 PROCESSING CONTROL X.2.6 PARTICLE SOLUBILITY 8.3 COFFEE WHITCNER
POWDERS 8.3.1 CHEMICAL COMPOSITION
8.3.2 MANUFACTURING PROCESS X.3.3 FUNCTIONAL PROPERTIES 8.3A RECENT
DEVELOPMENTS
263 263 264 264
265 266
268
268 268 268 269 269 269 270
270 270 270 271
271 272
IMAGE 6
X CONTENTS
8.4 NOVEL WHEY PRODUCTS 8.4.1 WHEY PROTEIN IN NUTRACEUTICAL APPLICATIONS
8.4.2 HEAT-DENATURED WHEY PROTEIN 8.4.3 COLD GELLING WPCS
8.4.4 CO-PRECIPITATION OF WHEY PROTEIN WITH CASEIN 8.5 MILK MINERAL 8.6
CHEESE POWDER 8.7 HYDROLYSATES 8.8 CREAM POWDERS
8.8.1 WHY DRIED CREAM POWDERS L 8.8.2 EMULSION STABILITY 8.8.3
PROCESSING OF CREAM POWDERS 8.8.4 PHYSICOCHEMICAL PROPERTIES OF DAIRY
CREAM POWDERS 8.9 CONCLUDING REMARKS
REFERENCES
9 INFANT FORMULAE - POWDERS AND LIQUIDS D.-H. MONTAGNE, P. VAN DAEL, M.
SKANDERBY AND W. HUGELSHOFER
9.1 INTRODUCTION 9.2 HISTORICAL BACKGROUND 9.3 DEFINITION AND
CLASSIFICATION OF INFANT FORMULA 9.4 AN OVERVIEW OF THE WORLD MARKET OF
INFANT FORMULAE
9.4.1 ANNUAL PRODUCTION FIGURES 9.4.2 WORLDWIDE MANUFACTURERS OF INFANT
FORMULAE 9.5 REGULATIONS GOVERNING INFANT FORMULAE 9.5.1 GENERAL
BACKGROUND
9.5.2 CULTURAL AND RELIGIOUS ASPECTS 9.5.3 LABELLING 9.5.4 PROCEDURES
FOR PLACING INFANT FOOD PRODUCT ON THE MARKET 9.6 ESSENTIAL COMPOSITION
9.6.1 INTRODUCTION 9.6.2 PROTEINS 9.6.3 LIPIDS 9.6.4 CARBOHYDRATES
9.6.5 MINERALS 9.6.6 VITAMINS 9.7 FOOD SAFETY 9.7.1 FOOD ADDITIVES
9.7.2 HYGIENE AND MICROBIOLOGICAL STANDARDS 9.8 RAW
MATERIALS/INGREDIENTS 9.8.1 GENERAL ASPECTS 9.8.2 MILK
9X3 OILS 9.8.4 CARBOHYDRATES
273 273 274 276 277 278 280 280 284 284 284 285 286 287 288
294
294 294 296 297 297 299
301 301 301 302 303 303 303 305 309
309 310 311 311 311 311 312 312 312 313 313
IMAGE 7
CONTENTS XI
9.9 MANUFACTURE OF DRIED INFANT FORMULAE (POWDERS) 313
9.9.1 INTRODUCTION 313
9.9.2 THE WET MIX PROCESSING LINE 314
9.9.3 PREPARATION OF THE MIX 316
9.9.4 EVAPORATION 316
9.9.5 SPRAY DRYING 317
9.9.6 HYGIENE AND PRODUCTION TIME BETWEEN CIP CLEANING 318
9.9.7 STRUCTURE OF THE POWDER 318
9.9.8 DRYING PARAMETERS 319
9.9.9 FINISHED POWDER CONVEYING SYSTEM 320
9.9.10 MICROBIOLOGICAL EXAMINATION 320
9. 10 MANUFACTURE OF LIQUID INFANT FORMULAE (READY-TO-FEED AND
CONCENTRATES) 321
9.10.1 DISSOL VI NG OF INGREDIENTS 321
9.10.2 FIRST STAGE OF STANDARDISATION 321
9.10.3 OILS AND FAT ADDITION 321
9.10.4 FIRST HEAT TREATMENT AND FAT EMULSIFICATION 323
9. I0.5 SECOND STAGE OF STANDARDISATION 323
9.10.6 FINAL CONDITIONING 323
9.10.7 RETORT STERILISATION 323
9.10.8 UHT STERILISATION AND ASEPTIC PROCESSING 324
9.10.9 INTERMEDIATE ASEPTIC STORAGE 325
9.10.10 ASEPTIC FILLING MACHINES AND PACKAGING MATERIALS 325
9.10.11 MICROBIOLOGICAL EXAMINATION 326
9.11 CONCLUSION 327
REFERENCES 328
10 PROCESS CONTROL IN EVAPORATION AND DRYING 332
EG. BLOORE AND OJ. O CALLAGHAN
10.1 BACKGROUND 10.2 CONTROL TECHNOLOGY 10.3 MCASUREMENT TECHNOLOGY 10.4
ACTUATOR TECHNOLOGY
10.5 COMMUNICATION TECHNOLOGY 10.6 CONTROL PHILOSOPHIES 10.7 PROCESS
DYNAMICS 10.8 EVAPORATOR CONTROL
LOKI FEED FLOW RATE LO.8.2 PRE-HEAT TEMPERATURE 10.8.3 ENERGY INPUT
10.8.4 CONDENSER WATER FLOW RATE 10.8.5 LEVEL OF TOTAL SOLIDS IN THE
CONCENTRATE
10.8.6 MODELLING APPROACHES FOR EVAPORATOR CONTROL 10.8.7 CONTROL OF
EVAPORATOR CLEANING SYSTEMS
332 333 334 335 335 336 337 337 337 337 337
338 338 340 341
IMAGE 8
XII CONTENTS
10.9 SPRAY DRYER CONTROL 341
10.9.1 CONTROLLING THE EVAPORATIVE DEMAND 341
10.9.2 CONTROLLING THE ENERGY INPUT 342
10.9.3 CONTROLLING POWDER MOISTURE CONTENT 342
10.9.4 CONCENTRATE FLOW RATE IN DISC ATOMISING DRYERS 342
10.9.5 CONCENTRATE FLOW RATE IN NOZZLE ATOMISING DRYERS 343
10.9.6 INLET AIR FLOW RATE 343
10.9.7 AIR-FLOW STABILITY IN SPRAY DRYERS 343
10.9.8 INLET AIR TEMPERATURE 344
10.9.9 CHAMBER PRESSURE 344
10.9.10 OUTLET TEMPERATURE IN DRYERS WITHOUT STATIC FLUID BEDS 344
10.9.11 OUTLET TEMPERATURE IN SPRAY DRYERS WITH INTEGRATED FLUID BEDS
345 10.9.12 DUMMY OUTLET TEMPERATURE 346
10.9.13 MOISTURE CONTROL 347
10.9.14 A MODEL-PREDICTIVE APPROACH TO THE CONTROL OF A SPRAY DRYER 347
10.9.15 THE INTLUENCE OF THE PROTEIN CONTENT OF THE POWDER 347
10.9.16 CLEANING SYSTEM CONTROL IN SPRAY DRYING 348
10.10 CONCLUSION 349
REFERENCES 349
11 HAZARDS IN DRYING E.G. BLOORE AND OJ. O CALLAGHAN
351
II. I BACKGROUND 351
11.2 COMBUSTION 351
11.2.1 SMOULDERING COMBUSTION 352
I 1.2.2 FLAMING COMBUSTION 352
I 1.2.3 DEFLAGRATIONS 352
I 1.2.4 DETONATIONS 353
11.2.5 SECONDARY EXPLOSIONS 353
I J.3 DUST CHARACTERISTICS 353
11.3.1 COMBUSTIBILITY/EXPLOSIBILITY 353
11.3.2 UPPER AND LOWER EXPLOSIBLE LIMITS 353
11.3.3 MINIMUM IGNITION TEMPERATURE 354
11.3.4 MINIMUM IGNITION ENERGY 354
11.3.5 MAXIMUM EXPLOSION PRESSURE AND THE RATE OF PRESSURE RISE 355
I 1.3.6 PARTICLE SILE 356
11.3.7 MOISTURE CONTENT 356
11.4 IGNITION SOURCES 356
I 1.4.1 FLAMES 356
11.4.2 HOT SURFACES 357
11.4.3 MECHANICAL FRICTION 358
11.4.4 IMPACT SPARKS 358
I 104.5 ELECTRICAL SPARKS 359
11.4.6 ELECTROSTATIC DISCHARGE SPARKS 359
IMAGE 9
CONTENTS XIII
11.4.7 HOT WORK 359
11.4.8 SELF-IGNITION 360
11.5 HAZARDS OF DUST EXPLOSIONS 362
11.6 FIRE DETECTION 362
11.6.1 FAST-ACTING TEMPERATURE SENSORS 362
11.6.2 INFRA-RED OPTICAL DETECTORS 362
11.6.3 CARBON MONOXIDE DETECTORS 363
11.6.4 PRESSURE SENSORS 363
11.6.5 OPERATOR OBSERVATION 364
I 1.7 EXPLOSION SUPPRESSION 364
11. 7.1 DRY POWDER SUPPRESSION 364
11. 7.2 CHLORINATED FLUOROCARBON COMPOUNDS 365
11.7.3 PRESSURISED HOT WATER 365
11.8 EXPLOSION VENTING 365
11.8.1 VENTING PRINCIPLES 365
11.8.2 VENT DUCTS 366
11.8.3 VENT DOORS AND PANELS 366
11.9 CONTAINMENT 367
11.10 ISOLATION 367
J 1.11 INERTING 367
11.12 FIRE FIGHTING 367
11.13 CONCLUSION 368
REFERENCES 368
INDEX 370
|
| any_adam_object | 1 |
| author_GND | (DE-588)11091726X |
| building | Verbundindex |
| bvnumber | BV035832492 |
| callnumber-first | S - Agriculture |
| callnumber-label | SF259 |
| callnumber-raw | SF259 |
| callnumber-search | SF259 |
| callnumber-sort | SF 3259 |
| callnumber-subject | SF - Animal Culture |
| classification_tum | LAN 835f |
| ctrlnum | (OCoLC)156808323 (DE-599)BVBBV035832492 |
| dewey-full | 636.2 637/.142 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 636 - Animal husbandry 637 - Processing dairy and related products |
| dewey-raw | 636.2 637/.142 |
| dewey-search | 636.2 637/.142 |
| dewey-sort | 3636.2 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. publ. |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV035832492 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T22:05:40Z |
| institution | BVB |
| isbn | 9781405157643 |
| language | English |
| lccn | 2008045264 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-018690996 |
| oclc_num | 156808323 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXIII, 380 S. Ill., graph. Darst. |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| spelling | Dairy powders and concentrated products ed. by A.Y. Tamime 1. publ. Chichester Wiley-Blackwell 2009 XXIII, 380 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Concentrated milk Dried milk Konzentrat (DE-588)4307581-2 gnd rswk-swf Molkepulver (DE-588)4140873-1 gnd rswk-swf Trockenmilch (DE-588)4186273-9 gnd rswk-swf Kondensmilch (DE-588)4240772-2 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Trockenmilch (DE-588)4186273-9 s DE-604 Molkepulver (DE-588)4140873-1 s Kondensmilch (DE-588)4240772-2 s Milchprodukt (DE-588)4235506-0 s Konzentrat (DE-588)4307581-2 s b DE-604 Tamime, Adnan Y. ca. 20./21. Jh. Sonstige (DE-588)11091726X oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018690996&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Dairy powders and concentrated products Concentrated milk Dried milk Konzentrat (DE-588)4307581-2 gnd Molkepulver (DE-588)4140873-1 gnd Trockenmilch (DE-588)4186273-9 gnd Kondensmilch (DE-588)4240772-2 gnd Milchprodukt (DE-588)4235506-0 gnd |
| subject_GND | (DE-588)4307581-2 (DE-588)4140873-1 (DE-588)4186273-9 (DE-588)4240772-2 (DE-588)4235506-0 (DE-588)4143413-4 |
| title | Dairy powders and concentrated products |
| title_auth | Dairy powders and concentrated products |
| title_exact_search | Dairy powders and concentrated products |
| title_full | Dairy powders and concentrated products ed. by A.Y. Tamime |
| title_fullStr | Dairy powders and concentrated products ed. by A.Y. Tamime |
| title_full_unstemmed | Dairy powders and concentrated products ed. by A.Y. Tamime |
| title_short | Dairy powders and concentrated products |
| title_sort | dairy powders and concentrated products |
| topic | Concentrated milk Dried milk Konzentrat (DE-588)4307581-2 gnd Molkepulver (DE-588)4140873-1 gnd Trockenmilch (DE-588)4186273-9 gnd Kondensmilch (DE-588)4240772-2 gnd Milchprodukt (DE-588)4235506-0 gnd |
| topic_facet | Concentrated milk Dried milk Konzentrat Molkepulver Trockenmilch Kondensmilch Milchprodukt Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018690996&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT tamimeadnany dairypowdersandconcentratedproducts |