Milk and Milk Products: Technology, Chemistry and Microbiology

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Springer Science & Business Media, Mar 31, 2001 - Nature - 452 pages
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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.
  

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Contents

INTRODUCTION
1
13 BIOSYNTHESIS OF MILK
6
14 THE COMPOSITION OF MILK
8
15 THE FLAVOUR AND SENSORY PROPERTIES OF MILK
27
16 POTENTIALLY HAZARDOUS SUBSTANCES IN MILK
28
17 THE MICROBIOLOGY OF MILK AT FARM LEVEL
33
LIQUID MILK AND LIQUID MILK PRODUCTS
42
22 TECHNOLOGY
47
54 MICROBIOLOGY
216
BUTTER MARGARINE AND SPREADS
224
62 TECHNOLOGY
227
63 CHEMISTRY
257
64 MICROBIOLOGY
268
CHEESE
275
72 TECHNOLOGY
276
73 CHEMISTRY
321

23 CHEMISTRY
76
24 MICROBIOLOGY
88
CONCENTRATED AND DRIED MILK PRODUCTS
103
32 TECHNOLOGY
104
33 CHEMISTRY
138
34 MICROBIOLOGY
149
DAIRY PROTEIN PRODUCTS
159
42 TECHNOLOGY
162
43 CHEMISTRY
179
44 MICROBIOLOGY
180
CREAM AND CREAM BASED PRODUCTS
183
53 CHEMISTRY
211
74 MICROBIOLOGY
332
FERMENTED MILKS
346
82 TECHNOLOGY
347
83 CHEMISTRY
370
84 MICROBIOLOGY
380
ICE CREAM AND RELATED PRODUCTS
387
92 TECHNOLOGY
391
93 CHEMISTRY
420
94 MICROBIOLOGY
426
BIBLIOGRAPHY
432
Index
437
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