Dairy Processing Handbook by Gösta Bylund

By Gösta Bylund

With over six hundred illustrations and 480 pages of crucial analyzing, the Dairy Processing guide is an invaluable reference for dairy pros and scholars world wide. The ebook concentrates our substantial information and offers in-depth, but easy-to-understand, details on production strategies. Get insights into processing expertise and the full chain - from pasteurization, homogenization and UHT therapy to filtration, automation, carrier structures, waste water therapy and lots of different features of recent dairy processing. 3rd variation Revision 1

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Weak hydrophobic membrane proteins attack these protein layers in the same way, forming a gradient of hydrophobia from fat surface to water. The gradient of hydrophobia in such a membrane makes it an ideal place for adsorption for molecules of all degrees of hydrophobia. Phospholipids and lipolytic enzymes in particular are adsorbed within the membrane structure. No reactions occur between the enzymes and their substrate as long as the structure is intact, but as soon as the structure is destroyed the enzymes have an opportunity to find their substrate and start reactions.

Such composite carbohydrates are called polysaccharides and have giant molecules made up of many glucose molecules. In glycogen and starch the molecules are often branched, while in cellulose they are in the form of long, straight chains. e. carbohydrates composed of two types of sugar molecules. The molecules of sucrose (ordinary cane or beet sugar) consist of two simple sugars (monosaccharides), fructose and glucose. Lactose (milk sugar) is a disaccharide, with a molecule containing the monosaccharides glucose and galactose.

Above 135°C the proteins deposited on the fat globule membrane form a network which makes the membrane denser and less permeable. Homogenisation downstream of the steriliser is therefore recommended in UHT treatment of products with a high fat content. Membrane intact. No Lipolysis. Protein YA FA TT ACID CID Y FATT The major protein, casein, is not considered denaturable by heat within normal ranges of pH, salt and protein content. Whey proteins, on the other hand, particularly β-lactoglobuDamaged membrane.

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