1.
by
Chandan, Ramesh C., editor.
Call Number
636.2142 23
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0539
by
Smit, Gerrit.
Call Number
637 22
Publication Date
2003
Summary
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
Format:
Electronic Resources
Relevance:
0.0539
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by
Walstra, Pieter.
Call Number
637.1 21
Publication Date
1999
Summary
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
Format:
Electronic Resources
Relevance:
0.0707
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