Dairy Science and Technology - Couverture rigide

Huppertz, Thom

Couverture rigide

ISBN 10 : 1032222239 ISBN 13 : 9781032222233

Editeur : CRC Press, 2025

Synopsis

Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.

Key Features

• Offers expanded coverage of the chemistry, physics, and microbiology of milk
• Presents additional information about the basic science necessary to understand properties and processes
• Provides new sections on milk formation and variability in milk composition and components
• Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products

A propos du livre

À propos de l'auteur

Prof. Thom Huppertz, Ph.D., is Research Fellow Dairy Science and Technology at Royal FrieslandCampina, headquartered in The Netherlands. Thom’s responsibilities include science leadership and the development and optimization of dairy products and technologies. In addition, Thom is Professor of Dairy Research and Innovation at University College Cork in Ireland. Furthermore, Thom is Distinguished Visiting Professor at Victoria University in Australia and is the Editor-in-Chief of the International Dairy Journal. Thom earned his MSc in Dairy Technology from Wageningen University and his PhD in Dairy Technology from University College Cork. After finishing his PhD in 2003, he has been active in dairy research in academia, research institutes and the dairy industry. During this time, he has collaborated with academic and industrial dairy research groups worldwide. In addition, he has been an active member of a notable number of scientific and organizational committees and action teams within International Dairy Federation. Thom is the (co-) author of ~250 research and review papers and book chapters and a regular keynote speaker at conferences in the field of dairy science and technology.

À propos de la quatrième de couverture

Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products.

Détails de l'édition

• Éditeur: CRC Press
• Date d'édition: 2025
• Langue: anglais
• ISBN 10: 1032222239
• ISBN 13: 9781032222233
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 687
• Coordonnées du fabricant: CRC Press; https://www.routledge-ny.com; ; 6000 BROKEN SOUND PARKWAY, NW SUITE 300; BOCA RATON; FL; 33487; Etats-Unis
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne