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Milk and Milk Products: Technology, Chemistry and MicroBiology: 1 (Food Products Series) - Softcover
Volume 1 of the Food Products Series, integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability
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Drawing from the various disciplines of food science, this textbook covers most major milk products, including butter, yogurt, cheese, concentrated and dried milk, desserts, and ice cream. It discusses the processing technology involved in producing each, and product-related issues like criteria for acceptability. Varnam is a consultant microbiolog
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- PublisherAspen
- Publication date2009
- ISBN 10 0834219557
- ISBN 13 9780834219557
- BindingPaperback
- Number of pages464
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Milk and Milk Products: Technology, Chemistry, and Microbiology
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Book Description Condition: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability. Seller Inventory # ABTR-92988
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Milk and Milk Products: Technology, chemistry and microbiology (Food Products Series) by Varnam, A., Sutherland, Jane P. [Paperback ]
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Milk and Milk Products: Technology, chemistry and microbiology (Food Products Series, 1)
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Milk and Milk Products : Technology, Chemistry and Microbiology
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Milk and Milk Products : Technology; chemistry and microbiology
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Milk and Milk Products
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and - points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer. 464 pp. Englisch. Seller Inventory # 9780834219557
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Milk and Milk Products
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofche. Seller Inventory # 5976729
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Milk and Milk Products: Technology, chemistry and microbiology
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Book Description Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9780834219557
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Milk and Milk Products : Technology, chemistry and microbiology
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Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and - points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer. Seller Inventory # 9780834219557
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