Relevant bibliographies by topics / Milk cannery

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Milk cannery'

Author: Grafiati
Published: 28 May 2022

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Journal articles on the topic "Milk cannery"

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Брезе, О. Э., Е. Е. Румянцева, Т. А. Сапожникова, and К. И. Васильев. "МАРКЕТИНГОВОЕ ИССЛЕДОВАНИЕ РЫНКА СГУЩЕННОГО МОЛОКА В Г. КЕМЕРОВО." ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ, no. 4 (December 19, 2016): 141–48. http://dx.doi.org/10.21179/2074-9414-2016-4-141-148.

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Al-Fattly, H. H. H. H. "Microbial evaluation of some kinds of canned milk available in the markets of Al-Diwaniya city." Al-Qadisiyah Journal of Veterinary Medicine Sciences 13, no. 1 (June 30, 2014): 38. http://dx.doi.org/10.29079/vol13iss1art275.

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This study aimed to compare bacterial contamination indicators such as (total bacterial count, total coliform count and faecal coliform count) for some canned milk belonging to different origins (Iraq, Syria, Jordan, Kuwait, and Saudi) available in the markets of aDiwaniya city, in comparison with standards parameters and determine the validity of these products for human consumption. Through the results of the current study observed that Kuwaiti canned milk was a high bacterial count (62 × 10 ^ 4)CFU\ml, followed by Syrian canned milk (54 × 10^ 4) CFU\ml and Jordan milk (52 × 10 ^ 4) CFU\ml and Saudi milk with bacterial content (53 × 10 ^ 4) CFU\ml, (51 × 10 ^ 4) CFU\ml and (50 × 10 ^ 4) CFU\ml, respectively, to three types of Saudi canned milk, as for the Iraqi local milk has the amount of bacterial count (42× 10 ^ 4) CFU\ml. Isolation and Identification of contaminated bacteria include (Staphylococcus aureus, Bacillus spp., Klebsiella. pneumonia, Escherichia coli, Enterobacter spp., Pseudomonas aeruginosa). Through these indicators, the samples of imported milk was above the standard level of contamination and therefore out the standard of health, either the local milk it contains a less proportion of contamination from the importer, this was due to being produced locally and thus the short period of storage and quick access to the consumer
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Ivkova, I. A., O. V. Skryabina, D. S. Ryabkova, Yu A. Diner, and E. I. Petrova. "Development of technology and research of quality of canned milk for regions with limited resources of natural raw milk." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 254–58. http://dx.doi.org/10.20914/2310-1202-2018-3-254-258.

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The development of dry milk-containing canned food technology with improved nutritional value, long shelf life for specialized nutrition, including the Arctic zone of the Russian Federation, is relevant. The storage capacity and nutritional value of canned milk was increased by replacing unstable in storage of milk fat with its substitutes of plant origin, the introduction of a flavonoid nature into the composition of the antioxidant product, the use of hermetic packaging. The drying process of canned food was carried out using the gentle method of sublimation to preserve all the native properties of the product. When conducting research used standard and generally accepted methods. In the developed products, the composition and energy value, the fractional composition of lipids, and the vitamin composition of the products were determined. Based on the determination of mono- and polyunsaturated fatty acids, the ratio of ?6 and ?3 of fatty acids was calculated and the composition of the developed products was determined to a balanced nutrition formula. Resource-saving technologies for new types of dry milk-containing canned food have been developed. problems of seasonality and shortage of natural milk raw materials, supply of dairy products in remote areas of the country have been solved. In addition, the formulation is cheaper and the cost of milk-based canned milk is reduced compared to dairy, which has an economic effect and practical significance. On the basis of the research conducted, it was concluded that it is advisable and necessary to use vegetable fats, antioxidants and synergists in the production of canned milk in order to produce products of high nutritional value and storage. The required ratio of ?6 and ?3 of essential fatty acids is equal to 5 ? 10: 1, which corresponds to the formula of a balanced diet. The high content of vital substances of lipid and protein nature, as well as vitamins, makes it possible to classify developed products to the class of specialized nutrition and use for regions with limited resources of natural milk raw materials, including the Arctic zone of the Russian Federation.
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EVERTON, J. R., P. G. BEAN, and T. E. BASHFORD. "Spoilage of canned milk products by flavobacteria." International Journal of Food Science & Technology 3, no. 3 (June 28, 2007): 241–47. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01461.x.

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Capar, Stephen G., and Eddie J. Rigsby. "Survey of Lead in Canned Evaporated Milk." Journal of AOAC INTERNATIONAL 72, no. 3 (May 1, 1989): 416–17. http://dx.doi.org/10.1093/jaoac/72.3.416.

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Abstract A Food and Drug Administration survey of lead in canned evaporated milk conducted in fiscal year 1985/86 found a mean level of 0.006 μg Pb/g. This level is much lower than that found in previous surveys and is attributed to the use of nonlead-soldered cans for packaging evaporated milk.
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Sokolovskaya, L., O. Soroko, I. Miklukh, and E. Bespalova. "INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 112–22. http://dx.doi.org/10.47612/2220-8755-2019-14-112-122.

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The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.
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Jechorek, Robert P., Ronald L. Johnson, J. Agin, G. Anderson, R. Bennett, M. Brown, H. Dammann, et al. "Evaluation of the VIDAS Staph Enterotoxin II (SET 2) Immunoassay Method for the Detection of Staphylococcal Enterotoxins in Selected Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 91, no. 1 (January 1, 2008): 164–73. http://dx.doi.org/10.1093/jaoac/91.1.164.

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Abstract A multilaboratory study was conducted to determine the limit of detection (LOD) of Staphylococcal enterotoxins (SET) in 5 foods. Cooked chicken, ham, potato salad, pasteurized liquid whole milk, and canned mushrooms were each spiked with a different enterotoxin (A, B, C1, D, or E), and tested at 0.25 and 0.5 ng/g SET levels to determine the LOD of the assay for those foods in a collaborative study. Unspiked controls were also included. A total of 19 laboratories representing government and industry participated. In this study, 1674 test portions were analyzed, of which 1638 were used in the statistical analysis. Of the 1638 test portions used in the statistical analysis, 1104 were spiked test portions, of which 1073 were positive by the VIDAS Staph enterotoxin II (SET 2) method. The detection rates at the 0.25 ng/mL level were cooked chicken, 98.2; ham, 99.0; potato salad, 99.1; liquid whole milk, 85.2; and canned mushrooms, 100. The detection rates at the 0.5 ng/mL level were cooked chicken, 97.4; ham, 98.1; potato salad, 100; liquid whole milk, 99.0; and canned mushrooms, 100. The data indicate that the SET 2 method is capable of detecting SET at 0.25 ng/g in cooked chicken, ham, potato salad, and canned mushrooms and at 0.5 ng/g in pasteurized liquid whole milk.
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Motta, Carla, Tiago Moreira, Patricia Tavanez, and Isabel Castanheira. "Cobalamin Levels in Fish and Fortified Milk Substitutes." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 763. http://dx.doi.org/10.1093/cdn/nzaa052_032.

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Abstract Objectives Natural forms of vitamin B12, methylcobalamin (MeCbl), and hydroxocobalamin (OHCbl) are bioidentical to the forms occurring in human physiology and animal foods. However, in fortified foods, different vitamers can be present including cyanocobalamin (CNCbl), a synthetic form that can be problematic due to cyanide content. The main goal of this work is to identify the different vitamin B12 vitamers (CNCbl, MeCbl, and OHCbl) in fish and in fortified soy milk to characterize the different types of cobalamins present in natural and fortified foods. Methods Samples of a fish from the Portuguese water coastline (mackerel) and samples of commercial fortified soy milk beverages available on the Portuguese market were collected. Mackerel samples were analyzed raw, after boiling on steam and canned in water. The clean-up was performed by immunoaffinity columns. The different vitamers were analyzed in a UHPLC coupled to a triple quadrupole mass spectrometer with electrospray ionization. Results In mackerel, the identified vitamers were MeCbl (prevalent form) and OHCbl. The sum of vitamers is in raw fish was 9.2 ± 1.2 µg/100 g, in steamed fish, 8.3 ± 0.6 µg/100 g and in canned fish 6,1 ± 0,8 µg/100 g. In soy milk, the identified vitamer was CNCbl, with values between 0.23 ± 0.2 µg/100 mL and 0.75 ± .3 µg/100 mL. Taking into account the adequate intake for adults (4µ/day), the consumption of 100 g of mackerel represents from 61% (in canned fish) to 97% (in raw fish) of the recommendations. Regarding the soy milk, we observe that values found analytically, are different from the ones reported in the label (0.38 µg/100 mL). Fortified soy milky presents in Portugal a medium consumption of 224 mL/day, in consumers (IAN-AF, 2016). For this population, the consumption of soy milk represents a maximum of 44% of the recommended adequate intake. Conclusions Mackerel represents an important source of natural cobalamins, with recognized bioavailabilities and physiological effects. Individuals or ethnic groups whose diets exclude or restrict animal-based diets (such as vegans) may be at risk for inadequate nutrient intake. Furthermore, the risk benefits after long-term supplementation or intake of CNCbl fortified foods, due to cyanide accumulation could be a matter to evaluate on the vulnerable populations. Funding Sources Founded by NewFood4Thought Project PTDC/NUT30455.
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CLEVELAND, MAE Z., and NATHOLYN D. HARRIS. "Oxidation of Cholesterol in Commercially Processed Cow's Milk." Journal of Food Protection 50, no. 10 (October 1, 1987): 867–71. http://dx.doi.org/10.4315/0362-028x-50.10.867.

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Pasteurized whole milk, ultra-high temperature heated milk, canned evaporated milk, skim milk and instant nonfat dry milk were analyzed for presence of oxidized cholesterol compounds. Effects of heating whole milk and storage of whole milk lipid extracts were also examined. Analytical thin-layer chromatography data indicate that cholesterol in liquid milk was stable during commercial pasteurization, sterilization and evaporation. However, instant non-fat dry milk contained 7-hydroxy-cholesterol. Heating whole milk for 12 h at 85°C did not produce oxysterols, but GC-MS analysis indicate that storage of whole milk lipids may have produced steroidal ketones.
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Svyatkina, L. I., and V. Ya Andrukhova. "Identification and detection of falsification of canned milk." Dairy Industry 1, no. 64 (2021): 60–63. http://dx.doi.org/10.31515/1019-8946-2021-04-60-63.

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Dissertations / Theses on the topic "Milk cannery"

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Ковальов, Д. А. "Проєкт молококонсервного заводу потужністю 8 т переробленого молока за зміну." Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25398.

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Ковальов, Д. А. Проєкт молококонсервного заводу потужністю 8 т переробленого молока за зміну : випускна кваліфікаційна робота : 181 "Харчові технології" / Д. А. Ковальов ; керівник роботи О. Б. Хребтань ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 58 с.
У кваліфікаційній роботі розроблено проєкт молокозаводу з виробництва цільномолочної продукції потужністю 8т переробленого молока за зміну. Асортиментом даного виробництва є молоко згущене з цукром та какао 7,5, ДСТУ 4274:2019, молоко згущене з цукром 8,8%, ДСТУ 4274:2019. В проекті наведено розрахунки з технології виробництва продуктів запропонованого асортименту. Обґрунтовано вибір процесів та режимів виробництва. Описано організацію технохімічного та мікробіологічного контролю. При підборі технологічного обладнання передбачено високопродуктивні машини та апарати, що забезпечують модернізацію трудових процесів та безперервну роботу цеху, максимальне використання сировини та максимальне завантаження обладнання. Охарактеризоване технологічне обладнання, яке використовується, розміщується згідно зі встановлених норм і забезпечує поточність технологічного процесу. Кваліфікаційна робота містить такі розділи: - технологічні розрахунки; - вибір та обґрунтування технологічних процесів; - розрахунок і вибір технологічного обладнання; - охорона праці. В роботі виконано відповідні креслення з зображенням цеху з виробництва запропонованого асортименту, сформульовані висновки.
The qualifying work presents the development of the project of a dairy plant for the production of whole milk products with a capacity of 120 tons of processed milk per shift. The range of this production is 1.5% drinking milk, plastic bags, 900 g. DSTU 7519, condensed milk with sugar and cocoa, jar 250 ml DSTU 4274: 2019, condensed milk with sugar 8.5% jar 250 ml DSTU 4274: 2019. The project provides calculations on the technology of production of the proposed range. The choice of production processes and modes is substantiated. The organization of technochemical and microbiological control is described. The selection of technological equipment includes high-performance machines and devices that ensure the modernization of labor processes and continuous operation of the shop, maximum use of raw materials and maximum load of equipment. The equipment used is given, placed in accordance with the established norms and ensures the flow of the technological process. The diploma project contains the following sections: - technological calculations; - selection and justification of technological processes; - calculation and selection of technological equipment; - environmental management system; - Occupational Health. In the course of work the corresponding drawings for the image of shop on production of the set assortment are executed, and also conclusions are resulted.
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Corcodel, Laurent. "Influence de l’augmentation du taux de fibre de la canne à sucre sur les performances du complexe sucrerie – centrale thermique." Thesis, Paris, AgroParisTech, 2011. http://www.theses.fr/2011AGPT0055.

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La canne à sucre est cultivée pour la production de sucre et d’électricité exportée sur le réseau. Actuellement, les taux de fibre de la canne dans les chargements livrés à l’usine augmente. L’objectif est de définir les conséquences de la réception de chargements contenant plus de fibres (lié aux variétés et au non canne) sur l’analyse de la canne et la performance du complexe sucrerie centrale thermique (production de sucre, de mélasse et d’électricité).La comparaison des méthodes d’analyses de la canne a permis de sélectionner la méthode Berding et Pollock comme méthode de référence pour l’analyse du sucre, de la matière sèche soluble et de la fibre.Une méthodologie d’analyse de la canne au laboratoire utilisant un broyeur et une presse est proposée Des relations sont établies pour calculer, en fonction des analyses effectuées sur le jus de presse et la bagasse, le débit horaire de canne, l’énergie nécessaire au broyage de la canne, le taux d’extraction du sucre dans le jus et le pouvoir calorifique de la bagasse. Ces mesures sont ensuite utilisées dans des bilans massique et énergétique de la sucrerie et de la centrale thermique. Ce bilan aboutit à la production de sucre cristallisable, de mélasse et d’électricité sur le réseau.Les résultats indiquent que par rapport à la R579, la variété fibreuse R585 produit 8% de sucre en moins et 51% d’électricité en plus alors que la R570 produit 3,9% de sucre en plus et 27% d’électricité supplémentaire. Par rapport à de la canne propre, une coupe de la canne entière entraine une diminution de la production de sucre de 16% et une augmentation de la production d’électricité de 21%. La coupe de canne avec feuilles entraine une baisse de 4% de la production de sucre et une augmentation de 12% de la production d’électricité
Sugarcane is cultivated to produce sugar en electricity to the grind. Recently, the fibre content of cane delivered to the mill increase. Objective of this works is to determine the influence of cane delivered to the mill with more fibre (due to variety and trash) on cane analysis, sugar mills and energy plant complex performance (sugar, molasses and electricity production).Cane analysis method comparison show that Berding and Pollock method was the most appropriate for sugar, soluble dry matter and fibre in cane measurement.A laboratory cane analysis methodology using a grinder and a press is proposed. Relations are established to calculate according to juice and bagasse analysis, the cane capacity, energy for shredding cane, sugar extraction in juice and bagasse calorific value. Those analysis are used in mass and energy balance through the sugar and cogeneration plant. That balance conduct to crystallisable sugar, molasses and electricity exported.Results shows that compared to R579, the fibre variety R585 produce -8% of sugar and +51% of electricity, the R570 variety produce +3.9% of sugar and +27% of electricity. Compared to clean cane, whole crops harvesting decreased sugar (-16%) and electrical (-21%) production. Cane harvest with leaves conduct to a decrease of sugar (-4%) and increase of electrical (+12%) production
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Kuo-Hua, Chen, and 陳國華. "Effect of different homogenized pressure on physicochemical properties and sensory characterisitics of canned coffee milk." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/13152023279007245112.

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碩士
國立屏東科技大學
食品科學系
91
Abstract Canned coffee milk, due to its characteristics such as low price, easy carriage, room temperature storage and ready to drink properties, has became coffee-lovers’ favorite. As the pop machine becoming more popular, the sale is consistently increasing, nowaday, the federal regulation has not yet required to conduct further research on the effect of processing, storage temperature and time on the separation of milk fat globule. Therefore, this study is to survey the effect of different homogenized pressure on physiochemical properties and sensory characteristics of canned coffee milk. In studying homogenization, the use of different homogenized pressure, soft water and a homogenization temperature of 70℃ have found to improve the result of homogenization ; the shelf-life study and creaming rate analysis is have been conducted to prevent the formation of creaming and affecting the quality of canned coffee milk. The production of canned coffee milk by using soft water and with the homogenized pressure of 200kg/cm2 has been found to decrese the size of fat globule even during distribution. The increase of the fat has increased the viscosity and degree of brightness in appearance of canned coffee milk. In addition, the increase in homogenized pressure has been found to extend the shelf-life, with an increase in shelf-life, the creaming rate was found to be increased,with a decrease in pH value and degree of vacuum. Acceptance (p<0.05) rated by taste panels on sensory evaluation and analysis of major ingredients showed that at high homogenized pressure, the coffee flavor, mouth-feel and texture was better in canned coffee milk,however, as shelf-life increasing, the coffee flavor is decreasing and coffee taste was acceptable after storage for 1 year. According to the comments from the taste panels, higher acceptance has been found in canned coffee milk homogenized at a high pressure.
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Books on the topic "Milk cannery"

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Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.
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Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.

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The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during its storage and processing, in the production of fermented milk products, butter and spreads, cheese, ice cream, canned milk and ZCM, baby food products, products from secondary dairy raw materials. For students studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products" of the direction "Technology of production, storage and processing of livestock products". The textbook contains the information necessary for the formation of professional competencies in the preparation of bachelors in the direction 35.03.07 Technology of production and processing of agricultural products and is recommended by the Federal UMO for use in the educational process.
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Parker, Philip M. The 2007-2012 World Outlook for Canned Milk-Based Ambient Desserts. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Canned Milk-Based Ambient Desserts. Icon Group International, Inc., 2005.

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The 2006-2011 World Outlook for Canned Milk-Based Custard Desserts. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 World Outlook for Canned Milk-Based Rice Desserts. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Canned Milk-Based Custard Desserts. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Canned Milk-Based Ambient Desserts in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Canned Milk-Based Rice Desserts in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Canned Milk-Based Rice Desserts in Japan. ICON Group International, Inc., 2006.

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Book chapters on the topic "Milk cannery"

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"1. Condensed Milk: The Development of the Early Canning Industry." In Canned, 10–40. University of California Press, 2019. http://dx.doi.org/10.1525/9780520964754-003.

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Golubeva, L. V., E. A. Pozhidaeva, and A. A. Matvienko. "THE FORMATION OF THE COMPOSITION OF CANNED MILK WITH SUGAR." In Actual issues of the dairy industry, intersectoral technologies and quality management systems, 130–33. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-130-133.

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Illarionova, E. E., S. N. Turovskaya, and I. A. Radaeva. "TO THE QUESTION OF INCREASING OF CANNED MILK STORAGE LIFE." In Actual issues of the dairy industry, intersectoral technologies and quality management systems, 225–30. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-225-230.

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"French writer Jean-Claude Carrière’s creative life has encompassed novels, plays, cartoons, poems, and short films. But it is his screenplays that have most assuredly cemented his position as one of the century’s great writers. Receiving his start in cinema in the mid-1950s by writing book adaptations of director Jacques Tati’s Mr. Hulot’s Holiday (1953) and Mon Oncle (1958), Carrière eventually teamed up with comic filmmaker Pierre Étaix on two short films, including the Oscar-winning Happy Anniversary (1962). From there, he began a long and fruitful collaboration with director Luis Buñuel, a 13-year partnership that resulted in six films: Diary of a Chambermaid (1964), Belle de Jour (1967), The Milky Way (1969), The Discreet Charm of the Bourgeoisie (1972), The Phantom of Liberty (1974), and That Obscure Object of Desire (1977). He has proved equally confident with original screenplays and adapted works, and he has received three Academy Award nominations for his scripts. Highlights of his filmography include The Tin Drum (1979), which won the Best Foreign Language Film Oscar, The Return of Martin Guerre (1982), which earned him and co-writer Daniel Vigne a César for Best Original Screenplay, his adaptation of The Unbearable Lightness of Being (1988), and his acclaimed Cyrano de Bergerac (1990) with Gérard Depardieu. A recipient of the Laurel Award for Achievement from the Writers Guild Of America, Carrière remains a prolific writer, contributing to the screenplays of both Birth (2004) and The White Ribbon (2009), which won the Palme d’Or at the Cannes Film Festival. “I’m writing every day,” he says at age 80. “When I’m not working on a script or on a play or on a book, I’m writing notes in the subway or in taxis. I’m working constantly.”." In FilmCraft: Screenwriting, 61–62. Routledge, 2013. http://dx.doi.org/10.4324/9780240824857-18.

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Conference papers on the topic "Milk cannery"

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Li, K. H., and R. R. Liu. "Detection of bisphenol A in canned milk by chemiluminescence enzyme immunoassay." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0007.

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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Abstract:
Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermentation to produce alcohols • Transesterification to produce biodiesel. Generally speaking, food wastes are better suited for biochemical conversion instead of thermo-chemical conversion (combustion, gasification, pyrolysis) due to their relatively high moisture content. The current paper provides an initial assessment of food wastes within the 9-County Finger Lakes region around Rochester, New York. Available databases were utilized to first identify all the relevant companies operating in one of four broad industry sectors: agriculture, food processing, food distribution and food services (including restaurants). Our analysis has demonstrated that anaerobic digestion can be a viable method for sustainable energy production from food waste in the Finger Lakes region, due to the dual economic benefits of effective disposal cost reduction and production of methane-rich biogas.
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