Technology of Dairy Products

Ralph Early

$490.95 $392.41

Hardback

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English

Chapman and Hall
31 July 1997

Food & beverage technology; Dairy farming

Covering products in which milk is either the main component or a less obvious ingredient, this edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. It also includes three new chapters (microbiology, packaging, editorial introduction) and the other chapters have been revised, enlarged and brought up to date. Written for food technologists making dairy products, the book is also a source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions.

By: Ralph Early
Imprint: Chapman and Hall
Country of Publication: United Kingdom
Edition: 2nd ed. 1997
Dimensions: Height: 235mm, Width: 155mm, Spine: 32mm
Weight: 1.820kg
ISBN: 9780751403442
ISBN 10: 075140344X
Pages: 446
Publication Date: 31 July 1997
Audience: College/higher education , Professional and scholarly , Professional & Vocational , A / AS level , Further / Higher Education
Format: Hardback
Publisher's Status: Active

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

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Technology of Dairy Products

Ralph Early

$490.95 $392.41

Hardback

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