The Technical Control of Dairy Products (Paperback)
Language: English
Published by Tradd Street Press, 2026
- Softcover
- New
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
AbeBooks seller since June 29, 2022
Condition: New
£ 39.99
Quantity: 1 available
Add to basketItem description from seller
Paperback. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…
Seller Inventory # 9781026032961
- Title
- The Technical Control of Dairy Products (Paperback)
- Author
- Timothy Mojonniere
- Publisher
- Tradd Street Press
- Publication year
- 2026
- Condition
- new
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1026032962
- ISBN 13
- 9781026032961
"The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.
The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.
This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
"Synopsis" may belong to another edition of this title.
CitiRetail
Stevenage, United Kingdom
AbeBooks seller since June 29, 2022
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