Milk and Milk Products

Technology, Chemistry and Microbiology

Alan H. Varnam, J. P. Sutherland

$206.95 $165.78

Paperback

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English

Aspen Publishers
31 October 1993

Food & beverage technology; Dairy farming

Series: Food Products S.

This text provides integrated and up-to-date coverage of milk and milk products, integrating the disciplines of food science, such as chemistry and microbiology, with processing technology and product-related aspects, such as criteria for acceptability. The contents of the book include coverage of the major milk products, including butter (and butter substitutes), yoghurt, cheese, concentrated and dried milk, desserts and ice cream. The study of milk and milk products is a major part of most food science and technology courses so this book should be of use to undergraduate students in these fields. The book also provides coverage of all industrial aspects, so should also be of use to food industry employees involved in product development, production management and quality assurance.

By: Alan H. Varnam, J. P. Sutherland
Imprint: Aspen Publishers
Country of Publication: United Kingdom
Volume: v. 1
Dimensions: Height: 234mm, Width: 156mm,
Weight: 620g
ISBN: 9780412457302
ISBN 10: 041245730X
Series: Food Products S.
Pages: 451
Publication Date: 31 October 1993
Audience: College/higher education , Professional and scholarly , General/trade , A / AS level , Further / Higher Education
Format: Paperback
Publisher's Status: Out of Print

Liquid milk and liquid milk products; concentrated milk and dried milk products; dairy protein products; cream and cream-based products; butter, margarine and spreads; cheese; fermented milks; ice-cream and related products.