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Dairy Processing & Quality Assurance

Un libro in lingua di Chandan Ramesh C. (EDT) Kilara Arun (EDT) Shah Nagendra P. (EDT) edito da John Wiley & Sons Inc, 2008

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Working nearly from grass to glass, the contributors of these 23 articles detail nearly every aspect of production, from fluid milk products to cheeses, whey and bi-products. After comprehensive reviews of dairy processing, quality assurance and production and consumption trends in the industry, contributors tackle the basic science of milk biosynthesis, chemical composition, physical and functional properties, microbiological elements, health aspects, and ingredients in milk products. They describe standards and regulations for processing and labeling and the chain between the farm and the plant, then describe the processing of specific products, including cultured milk and yogurt, butter and spreads, evaporated and dry milk, ice cream and frozen products, and puddings. They close by describing product development strategies, packaging, non-thermal preservation techniques, management systems for safety and quality, and laboratory analysis techniques. Well-illustrated with graphics that are helpful without being intrusive. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

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