Synopsis
Master the science and measurement behind milk and its products, with practical tests you can trust.
This classic reference dives into the composition of milk and the chemistry behind its processing. It guides readers through the everyday methods used to analyze milk, its fats, sugars, proteins, and minerals, with a clear focus on practical laboratory technique and accuracy.
- Learn the basic components of milk, including fat, proteids, lactose, and ash, and how they are measured.
- Explore analytic processes like determining specific gravity, total solids, and fat content, plus methods for identifying common milk adulterants.
- Understand how milk becomes butter, cheese, condensed milk, and other products, with procedures for testing and quality control.
- Review data and notes on variations in composition, sanitary relations, and colostrum differences that affect inspection and interpretation.
Ideal for students, dairy chemists, quality inspectors, and anyone working with milk and milk products who wants solid, lab-ground guidance.
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Analysis of Milk and Milk Products (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book, containing both historical and technical content, serves as a guide for those interested in analyzing milk for sanitary and technical purposes. It describes the most practical processes for detecting adulteration in dairy products, including milk, butter, and cheese, as well as fermented milk beverages. The author provides details on the composition of milk and its decomposition over time, providing a scientific basis for the analytical techniques described later in the text. The book delves into the nature of milk solids, including fat and proteids, such as casein, albumin, and globulin. It also explains the chemistry of milk sugar, or lactose, and the characteristics of citric acid in milk. Notably, the author warns that milk is often a carrier for disease-causing organisms and provides a thorough method for the detection of these microbes. This book is suited to analysts, dairy workers, and anyone concerned with the quality and safety of milk and other dairy products. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333012816_0
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EUR 17,28
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Analysis of Milk and Milk Products Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333012816
Acheter neuf
EUR 27,06
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Analysis of Milk and Milk Products Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333012816
Acheter neuf
EUR 26,20
Expédition à EUR 4,88
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)