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Dairy technology [electronic resource] : principles of milk properties and processes / P. Walstra ... [et al.].

Contributor(s): Walstra, Pieter.
Material type: TextTextSeries: Food science and technology (Marcel Dekker, Inc.): 90.Publisher: New York : Marcel Dekker, c1999Description: 1 online resource (xvii, 727 p.) : ill.ISBN: 0585133697 (electronic bk.); 9780585133690 (electronic bk.); 0824746414 (electronic bk. : Adobe Reader); 9780824746414 (electronic bk. : Adobe Reader); 9780824702281 (electronic bk. : Adobe Reader); 082470228X (electronic bk. : Adobe Reader).Subject(s): Dairy processing | Milk | Dairy products | Produits laitiers -- Traitement | Lait | Produits laitiers | TECHNOLOGY & ENGINEERING -- Agriculture -- General | Andre fag (naturvidenskab og teknik) Andre fagGenre/Form: Electronic books. | Electronic books.Additional physical formats: Print version:: Dairy technology.DDC classification: 637/.1 Online resources: EBSCOhost
Contents:
Milk -- Composition, structure, and properties -- Milk components -- Colloidal particles of milk -- Microbiology of milk -- Processes -- General aspects -- Heat treatment -- Centrifugation -- Homogenization -- Concentration Process -- Cooling and freezing -- Lactic fermentations -- Fouling, cleaning and disinfection -- Packing -- Milk products -- Milk for liquid consumption -- Cream products -- Concentrated milks -- Milk powder -- Protein preparations -- Butter -- Fermented milks -- Cheese -- Principles of cheese making -- Process steps -- Cheese ripening and properties -- Microbial defects -- Cheese varieties.
Summary: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
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Includes bibliographical references and index.

Milk -- Composition, structure, and properties -- Milk components -- Colloidal particles of milk -- Microbiology of milk -- Processes -- General aspects -- Heat treatment -- Centrifugation -- Homogenization -- Concentration Process -- Cooling and freezing -- Lactic fermentations -- Fouling, cleaning and disinfection -- Packing -- Milk products -- Milk for liquid consumption -- Cream products -- Concentrated milks -- Milk powder -- Protein preparations -- Butter -- Fermented milks -- Cheese -- Principles of cheese making -- Process steps -- Cheese ripening and properties -- Microbial defects -- Cheese varieties.

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.

Description based on print version record.

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Dairy technology ©1999
Dairy technology ©1999
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