000 | 02587cam a2200361 i 4500 | ||
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005 | 20221101194009.0 | ||
008 | 031020s2003 enka b 001 0 eng d | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a1855736764 | ||
020 | _a9781855736764 | ||
020 |
_a0849317584 _qCRC Press |
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020 |
_a9780849317583 _qCRC Press |
||
035 | _a(OCoLC)51992737 | ||
040 |
_aBNB _beng _erda _dATU |
||
082 | 0 | 4 |
_a637 _222 |
245 | 0 | 0 |
_aDairy processing : _bimproving quality / _cedited by Gerrit Smit. |
264 | 1 |
_aCambridge : _bWoodhead, _c2003. |
|
300 |
_axvii, 546 pages : _billustrations ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_tContributor contact details -- _g1. _tIntroduction -- _g2. _tThe major constituents of milk -- _g3. _tInfluences on raw milk quality -- _g4. _tGood hygienic practice in milk processing -- _g5. _tImprovements in the pasteurisation and sterilisation of milk -- _g6. _tModelling the effectiveness of pasteurisation -- _g7. _tFlavour generation in dairy products -- _g8. _tControlling the texture of fermented dairy products: the case of yoghurt -- _g9. _tFactors affecting the shelf-life of milk and milk products -- _g10. _tTesting the authenticity of milk and milk products -- _g11. _tFunctional dairy products -- _g12. _tDeveloping and approving health claims for functional dairy products -- _g13. _tOn-line measurement of product quality in dairy processing -- _g14. _tRapid on-line analysis to ensure the safety of milk -- _g15. _tHigh-pressure processing to improve dairy product quality -- _g16. _tOptimising product quality and process control for powdered dairy products -- _g17. _tSeparation technologies to produce dairy ingredients -- _g18. _tThe use of dissolved carbon dioxide to extend the shelf-life of dairy products -- _g19. _tAcceleration of cheese ripening -- _g20. _tNon-starter lactic acid bacteria (NSLAB) and cheese quality -- _g21. _tThe production of smear cheeses -- _g22. _tFlavour formation in cheese -- _g23. _tImproving the nutritional quality of milk -- _tIndex. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aDairy processing _9316434 |
|
650 | 0 |
_aDairying. _9316437 |
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650 | 0 |
_aDairy products. _9316435 |
|
700 | 1 |
_aSmit, Gerrit, _eeditor. _91053360 |
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907 |
_a.b10992698 _b03-10-17 _c27-10-15 |
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942 | _cB | ||
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