|Hui, Y. H. (ed.)|
Dairy Science and Technology Handbook
Volumes I, II + III
1. Edition November 1992
1992. 1304 Pages, 3 Volumes, Hardcover
187 Fig., 142 Tab.
- Handbook/Reference Book -
ISBN 978-0-471-18797-4 - John Wiley & Sons
This extremely useful three-volume set offers a thorough account of the science and technology of processing dairy products. Volume I presents basic information on new research data and advances. Volume II discusses procedures and new advances for dairy products, as well as the microbiology and associated health hazards for dairy products. Volume III offers a unique exploration of topics not commonly found in professional reference books for dairy manufacture.
From the contents
From the Contents:
Volume I:Principles and Properties: Chemistry and Physics; Analyses; Sensory Evaluation of Dairy Products; Functional Properties of Milk Proteins; Appendix.
Volume II: Product Manufacturing: Yogurt; Ice Cream and Frozen Desserts; Cheese; Concentrated and Dried Dairy Products; Dairy Microbiology and Safety.
Volume III: Applications Science, Technology, and Engineering: Quality Assurance and Dairy Processing; Biotechnology of Dairy Starter Cultures; Computer Applications and Expert Systems; Dairy Equipment and Supplies; Engineering: Plant Design, Processing, and Packaging; Appendix.