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    ozgurkuscu çevrimdışı Üyelik tarihi: 03.06.2012 Son online zamanı: 04.06.2012

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    Post Dairy Technology e-book

    MILK
    Composition of Danish Cow’s Milk 2002 ..................................3
    Density of Milk .................................................. ..................3
    Yields from Whole Milk etc. .................................................. 4
    Determination of Fat Content in Milk and Cream .....................4
    Determination of Protein Content in Milk and Cream ...............6
    Detection of Preservatives and Antibiotics in Milk .....................7
    Acidity of Milk .................................................. ...................7
    The Phosphatase Test . .................................................. ....10
    Standardisation of Whole Milk and Cream .............................10
    Standard Deviation .................................................. ...........13
    Calculating the Extent of Random Sampling ..........................14

    GENEREL MILK PROCESSING
    Pasteurisation .................................................. ..................17
    Homogenisation .................................................. ...............18

    UHT/ESL TREATMENT OF MILK
    UHT/ESL .................................................. ..........................21
    ESL - Extended Shelf Life .................................................. ...21
    UHT - Ultra High Temperature . ............................................24
    High Heat Infusion Steriliser .................................................3 1

    BUTTER
    Composition of Butter . .................................................. ......33
    Yields . .................................................. ............................33
    Buttermaking . .................................................. ..................33
    Calculating Butter Yield . .................................................. ....36
    Churning Recovery .................................................. ............36
    Adjusting Moisture Content in Butter ......................................39
    Determination of Salt Content in Butter ..................................39
    lodine Value and Refractive Index . .......................................40
    Fluctuations in lodine Value andTemperature Treatment of Cream .........................................40

    CHEESE
    Cheese Varieties .................................................. ................42
    Cheesemaking . .................................................. .................43
    Standardisation of Cheesemilk and Calculation ofCheese Yield .................................................. ......................43
    Utilisation Value of Skimmilk in Cheesemaking . .......................47
    Strength, Acidity and Temperature of Brine for Salting ................48

    MEMBRANE FILTRATION
    Definitions .................................................. ..........................50
    Membrane Processes . .................................................. .........50
    Microparticulation and LeanCreme™ . .......................................54
    Membrane Elements . .................................................. ..........59
    CIP . .................................................. ..................................61
    Milk and Whey Composition . .................................................. 65

    CLEANING AND DISINFECTING
    CIP Cleaning in General .................................................. .......68
    Cleaning Methods . .................................................. ..............71
    CIP Cleaning Programs for Pipes and Tanks ..............................72
    CIP Cleaning Programs for Plate Pasteurisers ............................74
    General Comments to Defects/Faultsin CIP Cleaning .................................................. ....................77
    Manual Cleaning .................................................. ..................77
    Check of the Cleaning Effect . .................................................. 77
    Control of Cleaning Solutions .................................................. .79
    Dairy Effluent . .................................................. .....................82

    TECHNICAL INFORMATION
    Stainless Steel Pipes . .................................................. ...........84
    Friction Loss Equivalent in mStraight Stainless Steel Pipe for One Fitting . ..............................85
    Velocity in Stainless Steel Pipes ................................................85
    Volume in Stainless Steel Pipes ................................................86
    Friction Loss in m H2O per 100 m StraightPipe with Different Pipe Dimensions and Capacities(Non-stainless steel) .................................................. .............87

    Units of Measure
    The MKSA System . .................................................. ...............89
    The SI Unit System .................................................. ...............91
    Tables showing conversion Factors betweenSI Units and other Common Unit Systems. .................................93
    Input and Output of Electric Motors ............................................98
    Fuel Table .................................................. ............................99
    Saturated Steam Table .................................................. .........100
    Prefixes with Symbols used in FormingDecimal Multiples and Submultiples . ........................................103
    Thermometric Scales .................................................. .............104
    Conversion Table . .................................................. ................105




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    Konu Sinan COSKUN tarafından (04.06.2012 Saat 10:54 ) değiştirilmiştir.

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