Inhaltsangabe
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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Über die Autorin bzw. den Autor
Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal – 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal – 132 001, Haryana, India
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Suchergebnisse für Dairy Technology: Vol.01: Milk and Milk Processing
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Milk and Milk Processing
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Zustand: New. pp. 314 Index. Bestandsnummer des Verkäufers 2648032326
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Milk and Milk Processing: Vol.1: Dairy Technology
Verlag:
New India Publishing Agency, 2014
ISBN 10: 9383305088
ISBN 13: 9789383305087
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Hardcover. Zustand: New. Zustand des Schutzumschlags: 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). Bestandsnummer des Verkäufers 113797
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Milk and Milk Processing
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Milk and Milk Processing
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Milk and Milk Processing: Vol.01: Dairy Technology
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Hardcover. Zustand: New. ISBN:9789383305087. Bestandsnummer des Verkäufers 2429857