Milk Books
Dairy Microbiology Handbook The Microbiology of Milk and Milk Products, 3rd edition
Author: Richard Robinson
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: Dairy Microbiology, milk microbiology, milk product microbiology, milk composition, milk components, milk processing, raw milk microflora, market milk microbiology, cream microbiology, butter microbiology, Condensed milk, Evaporated Milk, Sweetened Condensed Milk, Retentate, dried milk powder production, Manufacturing Processes, dried milk microflora, ice cream, Starter Culture Technology, Lactic Fermentations, Yeast-Lactic Fermentations, Mold-Lactic Fermentations, soft cheeses, Starter Bacteria, Smear-Ripened Cheeses, cheese spoilage, waste disposal, water supplies microbial control
Milk Processing and Quality Management
Author: Adnan Tamime
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: Milk Processing, Mastitis, Milking equipment, Animal health management, feed control, Milking operations, Milking machine design, milk concentration, milk Heat treatment, milk composition, milk constituents, lactose, milk salts, lipids, proteins, milk enzymes, Creaming, raw milk microflora, Microbial analysis, Mastitic milk, Raw Liquid Milk safety, Bovine spongiform encephalopathy, Thermisation, tyndallisation, milk heat treatment, pasteurisation, In-container sterilisation, Microfiltration, Liquid Milk Dairies
Handbook of dairy foods and nutrition, 3rd edition
Author: Gregory Miller, Judith Jarvis, Lois McBean
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: dairy foods, nutrition, energy, protein, carbohydrate, fat, vitamins, Pasteurized Milk Ordinance, milk treatments, milk products, flavored milk, cheese, Whey products, dairy foods, dairy nutrients, coronary heart disease, dietary fatty acids, dietary cholesterol, hypertension, cancer, colon cancer, breast cancer, Conjugated Linoleic Acid, Sphingolipids, Butyric Acid, milk proteins, bone health, Fluoridation, Lactose Digestion, lactase expression decline, Lactose Maldigestion, milk intolerance, Cow’s Milk Allergy
Author: MRS ODUM
School: Federal University of Technology, Owerri
Department: Engineering
Course Code: FST503
Topics: milk, frozen desserts, cheese, diary, egg technology, diary technology
Introduction to Animal Products Processing and Preservation
Author: Olukayode Anthony Makinde
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: Animal Products Processing, Animal Products Preservation, Animal Products Industry, animal growth, animal development, meat production, meat processing, slaughter, meat preservation, meat storage, egg formation, egg production, Egg processing, egg Storage, milk production, milk processing, milk quality, milk storage
Food biochemistry and food processing, 2nd edition
Author: Benjamin Simpson
School: Edo University
Department: Medical, Pharmaceutical and Health science
Course Code: BCH315
Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens
Author: Walstra, Geurts, Noomen, Jellema, MAJS Van Boekel
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: Dairy technology, milk components, lactose, lactic acid fermentation, salts, Colloidal Calcium Phosphate, lipids, autoxidation, proteins, serum proteins, casein, enzymes, milk enzymes, enzyme activity, Contaminants, Fat Globules, creaming, lipolysis, Casein Micelles, milk microbiology
Preparation Of Dairy Products, 6th edition
Author: Pauline Ebing, Karin Rutgers
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP303
Topics: Dairy Products Preparation, infant nutrition, lactose intolerance, pasteurisation, creaming, starter cultures, sour cream, butter, buttermilk, sour milk, Ghee, Koa, Rabi, yoghurt, Kefir, Cheese, milk coagulation, separating curd, separating whey, cheese recipes
Author: Grace Jokthan
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: ANP509
Topics: Ruminant animal production, small ruminants, Small Ruminant Housing, Disease Prevention measures, Cattle Breeds, cattle classification, dairy cows management, milking process, milk processing, milk preservation, beef cattle management, cattle disease, cattle parasites
Essentials of Food Science, 4th edition
Author: Vickie Vaclavik, Elizabeth Christian
School: University of Ilorin
Department: Agriculture and Veterinary Medicine
Course Code: AFS201, BCH421, ICH312
Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety
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