Dairy processing improving quality (3 Ergebnisse)
Sprache: Englisch
Verlag: Woodhead Publishing, 2003
Serie: Buch 15 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USARomtrade Corp.
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EUR 49,86
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Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Sprache: Englisch
Verlag: Woodhead Publishing Ltd, 2003
Serie: Buch 15 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes KönigreichAnybook.com
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Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1150grams, ISBN:1855736764.
- Hardcover
- Erstausgabe
Anbieter: Vedams eBooks (P) Ltd, New Delhi, IndienVedams eBooks (P) Ltd
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Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and qual…ity. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
