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Dairy science and technology / Pieter Walstra, Jan T.M. Wouters, T.J. Geurts.

Walstra, Pieter (författare)
Wouters, Jan T. M (författare)
Geurts, Tom J. (författare)

Verk som ingår i eller hör samman med denna titel

  • Dairy technology
ISBN 9780824727635
2. ed.
Publicerad: 2005
Publicerad: Boca Raton : Taylor & Francis, 2006
Engelska 782 s.
Serie: Food science and technology, 1559-6443 ; 147
  • Bok
Innehållsförteckning Sammanfattning Ämnesord
Stäng  
  • PART I. Milk -- 1. Milk -- 2. Milk Components -- 3. Colloidal Particles of Milk -- 4. Milk Properties -- 5. Microbiology of Milk -- PART II.Processes -- 6. General Aspects of Processing -- 7. Heat Treatment -- 8. Centrifugation -- 9. Homogenization -- 10. Concentration Processes -- 11. Cooling and Freezing -- 12. Membrane Processes -- 13. Lactic Fermentations -- 14. Fouling and Sanitizing -- 15. Packaging -- PART III. Products -- 16. Milk for Liquid Consumption -- 17. Cream Products -- 18. Butter -- 19. Concentrated Milks -- 20. Milk Powder -- 21. Protein Preparations -- 22. Fermented Milks -- PART IV. Cheese -- 23. Principles of Cheese Making -- 24. Cheese Manufacture -- 25. Cheese Ripening and Properties -- 26. Microbial Defects -- 27. Cheese Varieties – PART V. Appendix and index. 
  • Building upon the scope of its predecessor, Dairy Science and Technology, Second 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 authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. 

Ämnesord

Dairy processing  (LCSH)
Milk  (LCSH)
Dairy products  (LCSH)
Dairy Products  (MeSH)
Dairying  (MeSH)
Milk  (MeSH)
milk  (agrovoc)
milk products  (agrovoc)
chemical composition  (agrovoc)
food technology  (agrovoc)
processing  (agrovoc)
dairy hygiene  (agrovoc)
microbiology  (agrovoc)

Klassifikation

SF250.5 (LCC)
637/.1 (DDC)
Pmbbe (kssb/8 (machine generated))
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