Milk Processing and Quality Management (Society of Dairy Technology) - Hardcover

Hardcover

ISBN 10: 1405145307 ISBN 13: 9781405145305

Publisher: Wiley-Blackwell, 2008

Synopsis

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:

• Microbiology of raw and market milks
• Quality control
• International legislation
• Safety
• HACCP in milk processing

All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

About this title

About the Author

Dr Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:

• Microbiology of raw and market milks
• Quality control
• International legislation
• Safety
• HACCP in milk processing

All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:

• Microbiology of raw and market milks
• Quality control
• International legislation
• Safety
• HACCP in milk processing

All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

Edition details

• Publisher: Wiley-Blackwell
• Publication date: 2008
• Language: English
• ISBN 10: 1405145307
• ISBN 13: 9781405145305
• Binding: Hardcover
• Edition number: 1
• Number of pages: 352
• Editor: Tamime Adnan Y.