Dairy Technology: Set of 2 Vols. (Set Price)

Singh, Shivashraya

Country of Origin India
ImprintNIPA
ISBN9789381450994
BindingHB
Year of Publishing2014
Number Of Pages1034 pages, 25cm
LanguageEnglish
Available Formats
- Hardback
  
  USD 265.77
  Less 10.00% Discount Online Price: USD239.19
  
  * Delivery and other charges may apply.

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk, manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
No eChapter available for this eBook
Vol. 1: Milk And Milk Processing : Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks Vol. 2: Dairy Products And Quality Assurance: Part I: Manufacturing of Dairy Products 01. Fat-Rich Dairy Products 02. Fermented Dairy Products 03. Starter Cultures 04. Cheese Technology 05. Heat Desiccated Products 06. Concentrated Milks 07. Drying of Milk and Milk Products 08. Ice Cream and Frozen Dessert 09. Dairy Byproducts 10. Functional Dairy Foods 11. Cleaning and Sanitation
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Hardback

USD 265.77 Less 10.00% Discount Online Price: USD239.19

USD 265.77
Less 10.00% Discount Online Price: USD239.19