Image from Coce

Dairy processing : improving quality / edited by Gerrit Smit.

Contributor(s): Material type: TextTextPublisher: Cambridge : Woodhead, 2003Description: xvii, 546 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1855736764
  • 9781855736764
  • 0849317584
  • 9780849317583
Subject(s): DDC classification:
  • 637 22
Contents:
Contributor contact details -- 1. Introduction -- 2. The major constituents of milk -- 3. Influences on raw milk quality -- 4. Good hygienic practice in milk processing -- 5. Improvements in the pasteurisation and sterilisation of milk -- 6. Modelling the effectiveness of pasteurisation -- 7. Flavour generation in dairy products -- 8. Controlling the texture of fermented dairy products: the case of yoghurt -- 9. Factors affecting the shelf-life of milk and milk products -- 10. Testing the authenticity of milk and milk products -- 11. Functional dairy products -- 12. Developing and approving health claims for functional dairy products -- 13. On-line measurement of product quality in dairy processing -- 14. Rapid on-line analysis to ensure the safety of milk -- 15. High-pressure processing to improve dairy product quality -- 16. Optimising product quality and process control for powdered dairy products -- 17. Separation technologies to produce dairy ingredients -- 18. The use of dissolved carbon dioxide to extend the shelf-life of dairy products -- 19. Acceleration of cheese ripening -- 20. Non-starter lactic acid bacteria (NSLAB) and cheese quality -- 21. The production of smear cheeses -- 22. Flavour formation in cheese -- 23. Improving the nutritional quality of milk -- Index.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 637 DAI (Browse shelf(Opens below)) 1 Available A266379B

Includes bibliographical references and index.

Contributor contact details -- 1. Introduction -- 2. The major constituents of milk -- 3. Influences on raw milk quality -- 4. Good hygienic practice in milk processing -- 5. Improvements in the pasteurisation and sterilisation of milk -- 6. Modelling the effectiveness of pasteurisation -- 7. Flavour generation in dairy products -- 8. Controlling the texture of fermented dairy products: the case of yoghurt -- 9. Factors affecting the shelf-life of milk and milk products -- 10. Testing the authenticity of milk and milk products -- 11. Functional dairy products -- 12. Developing and approving health claims for functional dairy products -- 13. On-line measurement of product quality in dairy processing -- 14. Rapid on-line analysis to ensure the safety of milk -- 15. High-pressure processing to improve dairy product quality -- 16. Optimising product quality and process control for powdered dairy products -- 17. Separation technologies to produce dairy ingredients -- 18. The use of dissolved carbon dioxide to extend the shelf-life of dairy products -- 19. Acceleration of cheese ripening -- 20. Non-starter lactic acid bacteria (NSLAB) and cheese quality -- 21. The production of smear cheeses -- 22. Flavour formation in cheese -- 23. Improving the nutritional quality of milk -- Index.

Machine converted from AACR2 source record.

There are no comments on this title.

to post a comment.

Powered by Koha