Buch, Englisch, 806 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 1299 g
Reihe: Food Science and Technology
Buch, Englisch, 806 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 1299 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-2763-5
Verlag: CRC Press
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.
The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.
In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses.
An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Zielgruppe
Professional
Autoren/Hrsg.
Weitere Infos & Material
MILK. Milk: Main Characteristics. Milk Components. Colloidal Particles of Milk. Milk Properties. Microbiology of Milk.
PROCESSES. General Aspects of Processing. Heat Treatment. Centrifugation. Homogenization. Concentration Processes. Cooling and Freezing. Membrane Processes. Lactic Fermentations. Fouling and Sanitizing. Packaging. PRODUCTS. Milk for Liquid Consumption. Cream Products. Butter. Concentrated Milks. Milk Powder. Protein Preparations. Fermented Milks. CHEESE. Principles of Cheese Making. Cheese Manufacture. Cheese Ripening and Properties. Microbial Defects. Cheese Varieties. APPENDICES. INDEX.
