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Dairy microbiology handbook / edited by Richard K. Robinson.

Contributor(s): Material type: TextTextPublisher: New York : Wiley Interscience, [2002]Copyright date: ©2002Edition: Third editionDescription: xiv, 765 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471385964
  • 9780471385967
Uniform titles:
  • Dairy microbiology.
Subject(s): DDC classification:
  • 637.01579 21
LOC classification:
  • QR121 .D28 2002
Contents:
Milk and Milk Processing -- Microbiology of Raw Milk -- Microbiology of Market Milks -- Microbiology of Cream and Butter -- Microbiology of Condensed and Dried Milk Powders -- Microbiology of Frozen Milk Products -- Starter Cultures: Practical Applications -- Microbiology of Fermented Milks -- Microbiology of Therapeutic Milks -- Microbiology of Soft Cheeses -- Microbiology of Hard-Pressed Cheeses -- Maintaining a Clean Working Environment -- Application of Process Control -- Quality Control in the Dairy Industry.
Summary: Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded third edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, update the discipline's authoritative text with the latest safety research, guidelines, and information.--BOOK COVER.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 637.01579 DAI (Browse shelf(Opens below)) 1 Available A417727B

"The microbiology of milk and milk products"--Cover p. 1.

Rev ed. of: Dairy microbiology. 1990.

Includes bibliographical references and index.

Milk and Milk Processing -- Microbiology of Raw Milk -- Microbiology of Market Milks -- Microbiology of Cream and Butter -- Microbiology of Condensed and Dried Milk Powders -- Microbiology of Frozen Milk Products -- Starter Cultures: Practical Applications -- Microbiology of Fermented Milks -- Microbiology of Therapeutic Milks -- Microbiology of Soft Cheeses -- Microbiology of Hard-Pressed Cheeses -- Maintaining a Clean Working Environment -- Application of Process Control -- Quality Control in the Dairy Industry.

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded third edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, update the discipline's authoritative text with the latest safety research, guidelines, and information.--BOOK COVER.

Machine converted from AACR2 source record.

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