Dairy Processing: Improving Quality
Editorial Reviews
Book Description
Dairy Processing: Improving Quality reviews key developments in the dairy sector and their impact on product safety and quality. The book begins by summarizing the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk, and then moves on to the key aspects of safety. Later chapters cover the major technological advances in the sector 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. The final section deals with advances in cheese manufacture.
Book Info
Reference for the dairy industry in improving process efficiency and product quality. Summarizes the latest research on the constituents of milk, and reviews how agricultural practice influences the quality of raw milk. Discusses key aspects of safety, such as good hygienic practice, and improvements in pasteurization and sterilization.
Dairy Processing,Gerrit Smit,CRC,0849317584,Agriculture - Animal Husbandry,Agriculture - General,Food Science,Methods - Canning & Preserving,Science/Mathematics,Technology,Technology & Industrial Arts,Biology, Life Sciences,Technology / Food Industry & Science
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