Buch, Englisch, 446 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1820 g
ISBN: 978-0-7514-0344-2
Verlag: Springer US
The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Agrarwissenschaften Tierhaltung Milchviehhaltung
Weitere Infos & Material
Liquid Milk and Cream. Microbiology of Fermented Milk Products. Cheese. Cultured Milk and Fresh Cheeses. Butter and Mixed Fat Spreads. Concentrated Milkfat Products. Milk Concentrates and Milk Powders. Ice Cream and Aerated Desserts. Milk-based Desserts. Milk Chemistry and Nutritive Value. Laboratory Control in Milk Product Manufacture. Hygiene in Milk Product Manufacture. Index
