1. Auflage - Dezember 2008
169,- Euro
2008. 344 Seiten, Hardcover
- Handbuch/Nachschlagewerk -
ISBN-10: 1-4051-4530-7
ISBN-13: 978-1-4051-4530-5 - John Wiley & Sons

Preis inkl. Mehrwertsteuer zzgl. Versandkosten.





Probekapitel

Kurzbeschreibung
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.

Aus dem Inhalt
Chapter 1: On-Farm Hygienic Milk Production.

M.M.M. Vissers and F. Driehuis.

Chapter 2: Properties and Constituents of Cow's milk.

T. Huppertz and A.L. Kelly.

Chapter 3: Microbiology of Raw and Market Milks.

V. Touch and H. Deeth.

Chapter 4: Quality Control.

J. Belloque, R. Chicón and I. Recio.

Chapter 5: Current Legislation of Market Milks.

M. Hickey.

Chapter 6: The Safety of Raw Liquid Milk.

M. O'Mahony, S. Fanning and P. Whyte.

Chapter 7: Heat Treatment of Milk.

M. J. Lewis and H. C. Deeth.

Chapter 8: Novel Methods of Milk Processing.

M. Villamiel, M. Schutyser and P. de Jong.

Chapter 9: Hygiene Practices in Liquid Milk Dairies.

A.J. van Asselt and M.C. te Giffel.

Chapter 10: Hazard Analysis (Appraisal) Critical Control Point (HACCP) in Milk Processing - A Practical Overview.

A. Sayler.

Chapter 11: Sensory Profiling of Market Milks.

E. Molina, L. Amigo and A. Quirós