Hamad Mostafa (12 results)

Condition: New.

Condition: New. pp. 140.

Paperback. Condition: Brand New. 100 pages. 8.66x5.91x0.23 inches. In Stock.

Taschenbuch. Condition: Neu. 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.Books on Demand GmbH, Überseering 33, 22297 Hamburg 100 pp. Englisch.

Taschenbuch. Condition: 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: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Taschenbuch. Condition: 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.

Condition: New. Print on Demand.

Condition: 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, Damietta University (2012/2015.

Condition: New. PRINT ON DEMAND.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Al Ashi AmrEng. Amr M. Al Ashi has obtained his MSc degree in Electrical Drives in 2012. He has worked in different projects in the field of Process Control and Electrical Power Design across various industrial segments. He participa.

Condition: New. PRINT ON DEMAND pp. 140.

Taschenbuch. Condition: 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 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.