drsammohan
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Dairy Science and Technology 2nd Ed.
by Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
Pages: 808
Publisher: CRC Pub.
Edition: 2nd., 2005
Language: English
ISBN-10 / ASIN: 0824727630
ISBN-13 / EAN: 978-0824727635
Description
The primary theme of this book is the efficient transformation of milk into highquality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine product quality, including health aspects and shelf life, is needed. Our emphasis is on
the principles of physical, chemical, enzymatic, and microbial transformations.
Detailed manufacturing prescriptions and product specifications are not given, as they are widely variable.
Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference. It is assumed that the reader is familiar with the rudiments of food chemistry, microbiology, and engineering. Nevertheless, several basic aspects are discussed for the benefit of readers who may be insufficiently acquainted with these aspects. The book contains no references to the literature, but suggestions for further reading are given.
Enjoy! :up:
by Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
Pages: 808
Publisher: CRC Pub.
Edition: 2nd., 2005
Language: English
ISBN-10 / ASIN: 0824727630
ISBN-13 / EAN: 978-0824727635
Description
The primary theme of this book is the efficient transformation of milk into highquality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine product quality, including health aspects and shelf life, is needed. Our emphasis is on
the principles of physical, chemical, enzymatic, and microbial transformations.
Detailed manufacturing prescriptions and product specifications are not given, as they are widely variable.
Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference. It is assumed that the reader is familiar with the rudiments of food chemistry, microbiology, and engineering. Nevertheless, several basic aspects are discussed for the benefit of readers who may be insufficiently acquainted with these aspects. The book contains no references to the literature, but suggestions for further reading are given.
Enjoy! :up:
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