Items related to Dairy Technology: Vol.01: Milk and Milk Processing
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
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- PublisherNipa
- Publication date2014
- ISBN 10 9383305088
- ISBN 13 9789383305087
- BindingHardcover
- Edition number1
- Number of pages318
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Milk and Milk Processing
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ISBN 10: 9383305088
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Book Description Condition: New. pp. 314 Index. Seller Inventory # 2648032326
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Milk and Milk Processing
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Book Description Condition: New. pp. 314 Figures. Seller Inventory # 44783001
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Milk and Milk Processing: Vol.1: Dairy Technology
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Book Description Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: Preface. I. Physicochemical and Microbiological Characteristics of Milk: 1. Definition and Composition of Milk. 2. Nutritive Value of Milk. 3. Physical and Physicochemical Properties of Milk. 4. Microbiology of Milk. II. Processing and Preservation of Milk: 5. Processing and Preservation of Milk. 6. Membrane and Alternate Technologies. 7. Packaging and Distribution of Milk. 8. Special Milks. References. Index. Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. I am sure it will not only serve as a textbook on Dairy Technology for students and teachers but also as a reference book for the entire dairy industry. This book will prove to be very useful not only to the academic community but also to the researchers, planners, plant managers and extension workers. (jacket). Seller Inventory # 113797
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Milk and Milk Processing: Vol.01: Dairy Technology
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Milk and Milk Processing: Vol.01: Dairy Technology
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Milk and Milk Processing: Vol.01: Dairy Technology
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Book Description Hardcover. Condition: New. ISBN:9789383305087. Seller Inventory # 2039323
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Book Description Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnProcessing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product qualit. Seller Inventory # 603392274
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Book Description Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Seller Inventory # 9789383305087
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