Fermented Milks
Автор: Adnan Tamime Y.
Год издания: 0000
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
The Milkshake Moment. Overcoming Stupid Systems, Pointless Policies and Muddled Management to Realize Real Growth
Автор: Steven Little S.
Год издания:
Growth is the central focus of every business, yet many businesses continually find ways to shoot themselves in the foot. In Milkshake Moment, Steven Little shows you how to identify and overcome the stifling behaviors built into your organization and get you back on track to substantive change and real growth. Read Milkshake Moment and find out how to ditch the pointless policies and stupid rules so you can give your customers what they really want; they'll reward you for it.
Microbiology and Technology of Fermented Foods
Автор: Robert Hutkins W.
Год издания:
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Microbiology and Technology of Fermented Foods
Автор: Robert Hutkins W.
Год издания:
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: • Cultured Dairy Products • Cheese • Meat Fermentation • Fermented Vegetables • Bread Fermentation • Beer Fermentation • Wine Fermentation • Vinegar Fermentation • Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Death by Chocolate Malted Milkshake - Death by Chocolate Mystery 2 (Unabridged)
Автор: Sarah Graves
Год издания:
The island fishing village of Eastport has plenty of salty local character. It also has a sweet side, thanks to Jacobia "Jake? Tiptree, her best friend Ellie, and their waterfront bake shop, The Chocolate Moose. This summer, Eastport's favorite lovebirds – kindergarten teacher Sharon Sweetwater and Coast Guard Captain Andy Devine – are getting married. The gala reception is sure to be the fete of the season, especially with a wedding-cake-sized whoopie pie. For Jake and Ellie, the custom-ordered confection will finally reel in some much-needed profits. But the celebratory air – and sweet smell of success – are ruined by foul murder. When Sharon's ex-boyfriend is poisoned with an arsenic-laced milkshake, Andy is jailed as the prime suspect, and the wedding is cancelled – whoopie pie and all. Then Sharon makes a shocking – and fishy – confession and ends up behind bars too. With the fate of The Chocolate Moose at stake, it's up to Jake and Ellie to catch the poisonous predator before someone else sips their last dessert.