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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Dairy Technology: Principles of Milk Properties and Processes(Food Science and Technology)
Dairy Technology: Principles of Milk Properties and Processes(Food Science and Technology)

Dairy Technology: Principles of Milk Properties and Processes(Food Science and Technology)


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About the Book

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.

Table of Contents:
Milk - composition, structure, and properties; milk components; colloidal particles of milk; microbiology of milk. Processing -general aspects; heat treatment; centrifugation; homogenization; concentrating; cooling and freezing; lactic fermentations; fouling, cleaning, and disinfections; packing. Milk products - milk for liquid consumption; cream products; concentrated milks; milk powder; protein preparations; butter; fermented milks. Cheese - principles of cheese making; process steps; cheese ripening and properties microbial defects; cheese varieties. REC00231009Putting testing in perspective; quality assurance of physical testing measurements; standardization; sample preparation; conditioning; mass, density, and dimensions; processability tests; strength and stiffness properties; fatigue and wear; time-dependent properties; effect of temperature; environment resistance; other physical properties; testing of rubber; particular requirements for plastics; cellular materials; particular requirements for composites; textiles polymers; coated fabrics; dynamic mechanical (thermal) analysis; fracture mechanic properties; friction; thermal properties; electrical properties; optical properties; testing for fire; weathering; lifetime prediction; permeability; adhesion; nondestructive testing.

Review :
"...useful for technical and production staff at most levels....consolidates many dairy topics in one up-to-date volume." ---Food Australia "...a very comprehensive textbook summarizing practically all the general knowledge related to dairy technology and the end products of its application, the plethora of mainstream dairy food and ingredients...a major work that should not escape attention of anyone involved in teaching or studying dairy science subjects." ---International Dairy Journal, 2000


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Product Details
  • ISBN-13: 9780824746414
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Language: English
  • No of Pages: 752
  • Sub Title: Principles of Milk Properties and Processes
  • ISBN-10: 0824746414
  • Publisher Date: 23 Apr 1999
  • Binding: Digital (delivered electronically)
  • No of Pages: 752
  • Series Title: Food Science and Technology


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