Dairy Science and Technology (3)

By: Thom Huppertz

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Synopsis: Building upon the scope of its predecessors, Dairy Science and Technology, Third 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 book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key Features Offers expanded coverage of the chemistry, physics, and microbiology of milk Presents additional information about the basic science necessary to understand properties and processes Provides new sections on milk formation and variability in milk composition and components Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products

Book Quality:: Publisher Quality
Book Size:: 702 Pages
ISBN-13:: 9781040311233
Related ISBNs:: 9781040311202, 9781040064498, 9781032222233, 9781003271765
Publisher:: CRC Press
Date of Addition:: 03/13/25
Copyrighted By:: Thom Huppertz
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Cooking, Food and Wine, Health, Mind and Body, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.