Dairy Processing: Improving Quality - Couverture rigide
Livre 15 sur 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Synopsis
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. Dairy Processing: Improving Quality will be a standard reference for the dairy industry in improving process efficiency and product quality.
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Présentation de l'éditeur
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality
The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation.
Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing.
This volume serves as a standard reference for the dairy industry in improving process efficiency and product quality.
Revue de presse
...a brilliant book with an excellent index and references., The Dairy Mail
...a very reliable book, with wide potential appeal., Read and Digest
...authenticity and up-to-dateness of the information provided., Read and Digest
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Dairy Processing: Improving Quality
Vendeur : LIBRERIA LEA+, Santiago, RM, Chili
Évaluation du vendeur 4 sur 5 étoiles
Dura. Etat : New. Etat de la jaquette : Nuevo. No Aplica (illustrateur). 0. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. 940 gr. Libro. N° de réf. du vendeur 9780849317583LEA75070
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