This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
"synopsis" may belong to another edition of this title.
manufacturing practices, and the current statutory regulations – both national and international – surrounding the production of these cheeses. The book also considers the issue of quality assurance for processed cheese, in terms of its chemical, physical, microbiological properties and sensory profiling, to ensure the safety of the product for the consumer.
The book is aimed at manufacturers and users of processed cheese and analogue products internationally. It is also an essential resource for dairy scientists working in industry and research institutes, and advanced food science students with an interest in dairy science.
"About this title" may belong to another edition of this title.
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Book Description Condition: New. Seller Inventory # 5539446-n
Book Description Condition: New. Buy with confidence! Book is in new, never-used condition. Seller Inventory # bk1405186429xvz189zvxnew
Book Description Condition: New. Seller Inventory # 5539446-n
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Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # FW-9781405186421
Book Description Hardcover. Condition: new. Hardcover. Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781405186421
Book Description Condition: New. A.Y. Tamime is Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT s Technical Book Series.The main stages of manufacture of processed cheese consist of melting and heating blends of natural cheeses, the addition of e. Seller Inventory # 4096287
Book Description Condition: New. Seller Inventory # ABLIING23Mar2411530153453
Book Description Condition: New. Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. Series: Society of Dairy Technology Series. Num Pages: 368 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 173 x 250 x 23. Weight in Grams: 882. . 2011. 1st Edition. Hardcover. . . . . Seller Inventory # V9781405186421
Book Description Hardcover. Condition: Brand New. 1st edition. 368 pages. 9.69x6.69x0.87 inches. In Stock. Seller Inventory # __1405186429