Milk and Dairy Product Technology

1. Auflage 1998
ISBN: 978-0-8247-0094-2
Verlag: Taylor & Francis Inc

Buch, Englisch, 498 Seiten, Format (B × H): 185 mm x 258 mm, Gewicht: 1066 g

Reihe: Food Science and Technology

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Autoren/Hrsg.

Spreer, Edgar (Consultant, Dresden, Germany)

Spreer, Edgar

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Milchviehhaltung
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Arbeitsplatz, Arbeitsschutz, Gefahrstoffschutz
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Milk as a raw material and food; milk reception; milk processing; milk, milk beverages and cream products; butter manufacture; cheese manufacture; acidified milk products; long-life milf products; whey and whey utilization; cleaning and disinfection in a dairy; water supply and waste-water treatment in a dairy; refrigeration in a dairy; energy supply in a dairy; electricity in a dairy; hygiene and occupational safety.

Über Autor(innen)

Spreer, Edgar