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| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 181219s2017 enk o 001 0 eng d | ||
| 020 |
_a9781118460467 _q(electronic bk.) |
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| 020 |
_a1118460464 _q(electronic bk.) |
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| 020 |
_a9781118460481 _q(electronic bk.) |
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| 020 |
_a1118460480 _q(electronic bk.) |
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| 020 | _z9781118460504 | ||
| 020 | _z1118460502 | ||
| 020 | _z9781118460498 | ||
| 020 | _z1118460499 | ||
| 029 | 1 |
_aAU@ _b000059876501 |
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| 029 | 1 |
_aCHVBK _b483028827 |
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| 029 | 1 |
_aCHNEW _b000948407 |
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| 035 | _a(OCoLC)976434782 | ||
| 035 | _a(OCoLC)ocn976434782 | ||
| 039 | 9 |
_a201904121147 _bemilda _y12-19-2018 _zhafiz |
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| 040 |
_aNST _beng _erda _epn _cNST _dDG1 _dYDX _dEBLCP _dTXM _dCOO _dUPM |
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| 049 | _aMAIN | ||
| 050 | 4 |
_aSF259 _b.D44 2017eb |
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| 072 | 7 |
_aTEC _x003000 _2bisacsh |
|
| 082 | 0 | 4 |
_a637/.1 _223 |
| 100 | 1 |
_aDeeth, Hilton, _d1945- _eauthor. |
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| 245 | 1 | 0 |
_aHigh temperature processing of milk and milk products / _cby Hilton Deeth, Michael Lewis. |
| 264 | 1 |
_aChichester, UK ; _aHoboken, NJ : _bJohn Wiley & Sons, _c2017. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | _aTitle Page; Table of Contents; About the Authors; Preface; List of Abbreviations; 1 History and Scope of the Book; 1.1 Setting the Scene; 1.2 Scope of the Book; 1.3 Reasons for Heating Foods; 1.4 Brief History of Sterilisation Processes; References; 2 Heat Treatments of Milk -- Thermisation and Pasteurisation; 2.1 Introduction; 2.2 Thermisation; 2.3 Pasteurisation; References; 3 Heat Treatments of Milk -- ESL, UHT and in-Container Sterilisation; 3.1 Introduction; 3.2 Some Important Definitions; 3.3 Extended Shelf-Life (ESL) Milk Processing; 3.4 Sterilisation; References | |
| 505 | 8 | _a4 Microbiological Aspects4.1 Introduction; 4.2 Bacteria in Raw Milk; 4.3 Heat Inactivation of Bacteria; 4.4 Microflora in Processed Milks; 4.5 Sterilisation of Equipment and Packaging to Prevent Microbial Contamination of UHT Products; References; 5 UHT Processing and Equipment; 5.1 The UHT Process; 5.2 Heating; 5.3 Homogenisation; 5.4 Deaeration; 5.5 Aseptic Packaging; 5.6 Plant Cleaning and Sanitisation; References; 6 Changes During Heat Treatment of Milk; 6.1 Chemical; 6.2 Physical Changes; 6.3 Kinetics and Computer Modelling; References; 7 Changes During Storage of UHT Milk | |
| 505 | 8 | _a7.1 Chemical Changes7.2 Physical; 7.3 Changes to Some UHT Products Other than Single-Strength Fresh White Cow's Milk; 7.4 Accelerated Storage Testing; 7.5 Chemical and Physical Changes During Storage Trials of UHT Milk; References; 8 Quality Control and Assurance; 8.1 Introduction; 8.2 Safety and Quality Considerations; 8.3 Heat Treatment Regulations; 8.4 Quality Assurance/Commercial Sterility: The Current Approach; 8.5 Important Quality Considerations for UHT Processing; 8.6 Some Practical Aspects; 8.7 Microbiological Examination of Heat-Treated Foods; 8.8 Non-Invasive Methods | |
| 505 | 8 | _a8.9 The Milk Microbiome8.10 Use of Modelling Procedures; 8.11 UHT Product Alerts and Recalls; 8.12 Time{u2212}Temperature Indicators; 8.13 Conclusions; References; 9 Other Shelf-Stable Products; 9.1 Introduction; 9.2 Reconstituted and Recombined Milk; 9.3 Concentrated Milk Products; 9.4 Lactose-Reduced Milk (LRM); 9.5 Mineral-Fortified Milk; 9.6 Flavoured Milk; 9.7 High-Protein Milk Drinks; 9.8 Breakfast Milk Products; 9.9 Starch-Based and Thickened Desserts; 9.10 UHT Cream; 9.11 UHT Ice Cream Mix; 9.12 Infant Formulae; 9.13 UF Permeate; 9.14 Whey Proteins; 9.15 Yogurt and Cheese | |
| 505 | 8 | _a9.16 Milk from Species other than Cows9.17 Non-Dairy Products; 9.18 Other Non-Dairy Beverages; References; 10 Non-Thermal Technologies; 10.1 Introduction; 10.2 Microfiltration; 10.3 High-Pressure Processing; 10.4 Pulsed Electric Field (PEF) Technology; 10.5 High-Pressure Homogenisation; 10.6 Bactofugation; 10.7 UV Irradiation; 10.8 Gamma Irradiation; 10.9 Carbon Dioxide; References; 11 Analytical Methods; 11.1 Introduction; 11.2 Commonly Used Analytical Methods; 11.3 Advanced Analytical Techniques; References; 12 Concluding Comments; 12.1 Spore-Forming Bacteria; 12.2 Biofilms | |
| 588 | 0 | _aPrint version record. | |
| 650 | 0 |
_aDairy processing. _959524 |
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| 650 | 7 |
_aDairy processing. _2fast _0(OCoLC)fst00886945 _959524 |
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| 650 | 7 |
_aTECHNOLOGY & ENGINEERING / Agriculture / General _2bisacsh |
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| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aLewis, M. J. _q(Michael John), _d1949- _eauthor. |
|
| 773 | 0 | _tWiley e-books | |
| 776 | 0 | 8 |
_iPrint version: _aDeeth, Hilton, 1945- _tHigh temperature processing of milk and milk products. _dChichester, UK ; Hoboken, NJ : John Wiley & Sons, 2017 _z9781118460504 _w(DLC) 2016054286 _w(OCoLC)968690195 |
| 856 | 4 | 0 |
_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1002/9781118460467 _zWiley Online Library |
| 907 |
_a.b1666808x _b2022-11-08 _c2019-11-12 |
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_c634944 _d634944 |
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