Dairy processing : improving quality / edited by Gerrit Smit.
Material type: TextPublisher: Cambridge : Woodhead, 2003Description: xvii, 546 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 1855736764
- 9781855736764
- 0849317584
- 9780849317583
- 637 22
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.
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