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Milk Quality : Chapman & Hall Food Science Book - F. Harding

Milk Quality

Chapman & Hall Food Science Book

Hardcover Published: 31st December 1995
ISBN: 9780834213456
Number Of Pages: 166

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Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

World milk productionp. 1
Milk production: Factors affecting milk compositionp. 3
Mastitis and milk qualityp. 25
Hygienic qualityp. 40
Adulteration of milkp. 60
Compositional qualityp. 75
Milk from sheep and goatsp. 97
The impact of raw milk quality on product qualityp. 102
Processed milkp. 112
Contaminantsp. 133
Nutritional aspectsp. 151
Indexp. 163
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780834213456
ISBN-10: 0834213451
Series: Chapman & Hall Food Science Book
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 166
Published: 31st December 1995
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.39 x 15.6  x 1.27
Weight (kg): 0.44

Earn 474 Qantas Points
on this Book