Dairy Technology: Vol.01: Milk and Milk Processing - Brossura

Singh, Shivashraya

Brossura

ISBN 10: 8119235088 ISBN 13: 9788119235087

Casa editrice: New India Publishing Agency, 2014

Riassunto

Processing of milk into various dairy products, commonly referred to as Dairy Technology, is supported by a range of disciplines, such as chemistry, biochemistry, microbiology, and process engineering. To ensure the safety and quality of dairy products, it is essential to pay close attention to the various stages of production and processing, where both harmful and spoilage microorganisms can be effectively controlled. With this in mind, a comprehensive book has been written that covers the chemical, physical, and microbiological characteristics of milk, as well as its processing and preservation. The aim of this book is to provide a comprehensive resource that meets the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

Dettagli dell'edizione

• Editore: New India Publishing Agency
• Data di pubblicazione: 2014
• Lingua: Inglese
• ISBN 10: 8119235088
• ISBN 13: 9788119235087
• Rilegatura: Copertina flessibile
• Numero di pagine: 318
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile