Download e-book for iPad: Chilled foods: a comprehensive guide by Michael Stringer, C. Dennis
By Michael Stringer, C. Dennis
(Woodhead) A reference for meals brands and manufacturers at the key tendencies and impacts within the a number of facets of the chilled meals industry, discussing product choice and caliber, refrigeration and packing, secure procedure layout, and a bunch of alternative vital subject matters. past variation: c1992.
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Additional resources for Chilled foods: a comprehensive guide
DOMONEY C, MULLINEAUX P and CASEY R, ‘Nutrition and genetically engineered foods’, Nutritional Aspects of Food Processing and Ingredients, Chapman and Hall, 1998. 2 Raw material selection: dairy ingredients R. 1 Introduction As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients.
Aureus B. cereus C. perfringens Source: IFST. 1999. Development and use of microbiological criteria for foods. Institute of Food Science and Technology, London. 5 Indicators and spoilage organisms for milk, cream, dairy products and milk powders Product Organism GMP Maximum Soft cheese (raw milk) E. coli < 102 104 Processed cheese Aerobic plate count Anaerobic plate count < 102 < 10 105 105 Other cheeses Coliforms Enterobacteriaceae E. coli < 102 < 102 < 10 104 104 103 Pasteurised milk and cream Coliforms Enterobacteriaceae <1 <1 102 102 Other pasteurised milk products Coliforms Enterobacteriaceae E.
26. KNIGHT C, ‘Introduction to integrated crop management’, Integrated Crop Management: A System for Fruit and Vegetable Crop Production, CCFRA/ HRI Conference Notes, 1999. 27. WATTS L, Flower and Vegetable Plant Breeding, Grower Books, 1980. 28. DOMONEY C, MULLINEAUX P and CASEY R, ‘Nutrition and genetically engineered foods’, Nutritional Aspects of Food Processing and Ingredients, Chapman and Hall, 1998. 2 Raw material selection: dairy ingredients R. 1 Introduction As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young.
Chilled foods: a comprehensive guide by Michael Stringer, C. Dennis