9786139953325 - studies on ultra-high temperature "uht" processing of milk: ultra-high temperature "uht" milk von hamad, mohamed nour-eldin farid (9 Ergebnisse)
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Paperback. Zustand: Brand New. 100 pages. 8.66x5.91x0.23 inches. In Stock.
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Taschenbuch. Zustand: Neu. Studies on Ultra-High Temperature "UHT" Processing of Milk | Ultra-High Temperature "UHT" Milk | Mohamed Nour-Eldin Farid Hamad | Taschenbuch | 100 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786139953325 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr.…19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the…production and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: - To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. - To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers. 100 pp. Englisch.
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Studies on Ultra-High Temperature \ UHT\ Processing of Milk
Mohamed Nour-Eldin Farid Hamad|Mostafa Elsaid Alhosiney Almowafy Shahin
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hamad Mohamed Nour-Eldin FaridProfessor of Dairying, Vice-Dean of the Faculty of Agriculture, Damietta University, Head of Dairy Department, Manager of Quality Assurance and Performance Assessment Unit, D…amietta University (2012/2015.
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the prod…uction and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: ¿ To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. ¿ To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 100 pp. Englisch.
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - UHT milk is aseptic milk with normal flavor and aroma, its validity about 180 days. The milk is heated up to 140°C for few seconds and aseptically packed. The Egyptian Standards No. 1623/2005 for the UHT milk permit and encourage the produ…ction and consumption of UHT milk. The present investigation is done to answer two main questions, the first is a survey study to follow the specification of UHT milk found in the Egyptian market and if it is accomplishing the Egyptian Specification No. 1623/2005. Secondly an attempt to develop acceptable UHT milk, making a combination between pressure of homogenization and the amount of stabilizer to produce UHT milk from fresh cow milk and another from recombined milk of skim milk powder and palm oil. The aim of study is: - To run a survey study about the main UHT milk found in the Egyptian market, to follow their specifications according to the standard specification 1623/2005 issued by Egyptian Organization for standardization and quality. - To prepare UHT milk from fresh or recombined milk under lower homogenization pressure, with different combinations between pressure and amount of stabilizers.
