Physical and Engineering Characteristics of Skim Milk

Language: English

Published by LAP LAMBERT Academic Publishing Jul 2018, 2018

6137106268 / 9786137106266

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Skim milk is a by-product obtained during the separation of cream from milk. It is rich in solid-not-fat content and has high nutritional value. The physical and engineering properties of skim milk can provide necessary information for the optimal design of unit operations of the manufacturing process and thereby quality control of final products. In addition, the characterization of food system is important to establish relation between flows and correlate physical parameter with sensory evaluation. Flow behavior of food products has a tremendous importance since these properties are determinant factors in equipment design, quality control and unit operations such as pumping, homogenization, blending, cooling, pasteurization, sterilization, evaporation and dehydration etc. In innovation of new technologies for processing of skim milk, the physical, flow and rheological characteristics are important. 84 pp. Englisch.

Seller Inventory # 9786137106266

Title
Physical and Engineering Characteristics of Skim Milk
Author
Aravind Thyarla
Publisher
LAP LAMBERT Academic Publishing Jul 2018
Publication year
2018
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6137106268
ISBN 13
9786137106266
Item weight
143 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany

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