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Technology of Dairy Products - Ralph Early

Technology of Dairy Products

Hardcover

Published: 31st July 1997
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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.

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
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780751403442
ISBN-10: 075140344X
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 446
Published: 31st July 1997
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24  x 2.54
Weight (kg): 1.02
Edition Number: 2
Edition Type: Revised