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Item Details
Title: MILK PROCESSING AND QUALITY MANAGEMENT
By: A. Y. Tamime (Editor)
Format: Hardback

List price: £191.95
Our price: £172.76
Discount:
10% off
You save: £19.19
ISBN 10: 1405145307
ISBN 13: 9781405145305
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 19 December, 2008
Series: Society of Dairy Technology Series
Pages: 344
Description: The production, safety, quality control, and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage, and processing.
Synopsis: The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:* Microbiology of raw and market milks* Quality control* International legislation* Safety* HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Illustrations: Illustrations
Publication: UK
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Returns: Returnable
Some other items by this author:
BRINED CHEESES
BRINED CHEESES
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CLEANING-IN-PLACE
CLEANING-IN-PLACE
CLEANING-IN-PLACE (HB)
DAIRY FATS AND RELATED PRODUCTS
DAIRY FATS AND RELATED PRODUCTS
DAIRY FATS AND RELATED PRODUCTS (HB)
DAIRY POWDERS AND CONCENTRATED MILK PRODUCTS
DAIRY POWDERS AND CONCENTRATED PRODUCTS
DAIRY POWDERS AND CONCENTRATED PRODUCTS (HB)
FERMENTED MILKS
FERMENTED MILKS
FERMENTED MILKS
FERMENTED MILKS (HB)
FETA AND RELATED CHEESES
FETA AND RELATED CHEESES (HB)
FETA AND RELATED CHEESES (HB)
MECHANISATION AND AUTOMATION IN DAIRY TECHNOLOGY (HB)
MEMBRANE PROCESSING
MEMBRANE PROCESSING
MEMBRANE PROCESSING
MEMBRANE PROCESSING
MEMBRANE PROCESSING (HB)
MICROBIAL TOXINS IN DAIRY PRODUCTS
MICROBIAL TOXINS IN DAIRY PRODUCTS
MICROBIAL TOXINS IN DAIRY PRODUCTS
MICROBIAL TOXINS IN DAIRY PRODUCTS
MICROBIAL TOXINS IN DAIRY PRODUCTS (HB)
MILK PROCESSING AND QUALITY MANAGEMENT
MILK PROCESSING AND QUALITY MANAGEMENT
PROBIOTIC DAIRY PRODUCTS
PROBIOTIC DAIRY PRODUCTS
PROBIOTIC DAIRY PRODUCTS
PROBIOTIC DAIRY PRODUCTS
PROBIOTIC DAIRY PRODUCTS (HB)
PROBIOTIC DAIRY PRODUCTS (HB)
PROCESSED CHEESE AND ANALOGUES
PROCESSED CHEESE AND ANALOGUES
PROCESSED CHEESE AND ANALOGUES
PROCESSED CHEESES AND ANALOGUES
PROCESSED CHEESES AND ANALOGUES (HB)
STRUCTURE OF DAIRY PRODUCTS
STRUCTURE OF DAIRY PRODUCTS (HB)
TAMIME AND ROBINSON'S YOGHURT
TAMIME AND ROBINSON'S YOGHURT (HB)
TAMIME AND ROBINSON'S YOGHURT SCIENCE AND TECHNOLOGY (HB)
TECHNOLOGY OF CHEESEMAKING
TECHNOLOGY OF CHEESEMAKING
TECHNOLOGY OF CHEESEMAKING
TECHNOLOGY OF CHEESEMAKING
TECHNOLOGY OF CHEESEMAKING (HB)
YOGHURT (HB)


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