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Synopsis
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.
The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques.
This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:
- New regulatory developments
- The latest market trends
- New processing developments, particularly with regard to yogurt and cheese products
- Functional aspects of probiotics, prebiotics and synbiotics
- A new chapter on the sensory evaluation of dairy products
Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Ramesh C. Chandan, Ph.D., a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited nine other books in the area of dairy food science.
Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science.
Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area. He has served on the Faculty of Victoria University, Melbourne, Australia for 22 years.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Dairy Processing and Quality Assurance
Edité par
Wiley-Blackwell Publishing, 2015
ISBN 10 : 1118810317
ISBN 13 : 9781118810316
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Etat : Good. 2. Good++; Hardcover; 2nd Edition; Covers are still glossy with a few light handling-marks; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); 3.2 lbs; Green covers with dairy processing photos, and title in white lettering; 2015, Wiley-Blackwell Publishing; 696 pages; "Dairy Processing and Quality Assurance," by Ramesh C Chandan, et al. N° de réf. du vendeur SKU-1056AA02610114
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Dairy Processing and Quality Assurance
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Dairy Processing and Quality Assurance
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Dairy Processing and Quality Assurance
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Dairy Processing and Quality Assurance
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Dairy Processing and Quality Assurance
Edité par
Wiley-Blackwell, 2015
ISBN 10 : 1118810317
ISBN 13 : 9781118810316
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 19774626
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Dairy Processing and Quality Assurance
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Etat : New. SUPER FAST SHIPPING. N° de réf. du vendeur 9781118810316
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Dairy Processing and Quality Assurance
Edité par
Wiley-Blackwell, 2015
ISBN 10 : 1118810317
ISBN 13 : 9781118810316
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 19774626
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Dairy Processing and Quality Assurance
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Dairy Processing and Quality Assurance (Hardcover)
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John Wiley and Sons Ltd, Hoboken, 2015
ISBN 10 : 1118810317
ISBN 13 : 9781118810316
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Hardcover. Etat : new. Hardcover. Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developmentsThe latest market trendsNew processing developments, particularly with regard to yogurt and cheese productsFunctional aspects of probiotics, prebiotics and synbioticsA new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications. Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781118810316
Quantité disponible : 1 disponible(s)