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From Farm to Table: The Scienc
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Like New. Item is in like new condition.
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From Farm to Table: The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Seller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good.
-
From Farm to Table: The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Condition: New.
-
From Farm to Table : The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Condition: New.
-
From Farm to Table : The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Condition: As New. Unread book in perfect condition.
-
US$ 35.90
US$ 16.85 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.
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From Farm to Table
Language: English
Published by Oxford University Press Inc, US, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
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From Farm to Table : The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 54.62
US$ 20.21 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: As New. Unread book in perfect condition.
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US$ 64.39
US$ 16.85 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.
-
From Farm to Table : The Science of Milk and Dairy Products
Language: English
Published by Oxford University Press, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 63.83
US$ 20.21 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketCondition: New.
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From Farm to Table
Language: English
Published by Oxford University Press Inc, US, 2025
ISBN 10: 0197580998 ISBN 13: 9780197580998
US$ 64.12
US$ 87.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardback. Condition: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
