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Dairy science and technology

Walstra, Pieter - Personal Name; Jan T. M. Wouters - Personal Name; Tom J. Geurts - Personal Name;

Building upon the scope of its predecessor, Dairy Science and Technology, Second 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 authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.

In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses.

An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.


Availability
#
4th Floor-i3L Library 637 Wal
20150600019
Available
#
4th Floor-i3L Library 637 Wal d
20150900051
Currently On Loan (Due on 2025-05-30)
#
Tandon / Reserved Collection 637 Wal i
20150900050
Available
Detail Information
Series Title
-
Call Number
637 Wal i
Publisher
New York : CRC Press., 2006
Collation
782 p. : ill. : ind. ; 24 cm.
Language
English
ISBN/ISSN
9780824727635
Classification
NONE
Content Type
-
Media Type
-
Carrier Type
-
Edition
2nd
Subject(s)
Dairy processing.
Dairying.
Specific Detail Info
-
Statement of Responsibility
-
Other version/related

No other version available

File Attachment
No Data
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Indonesia International Institute for Life Sciences - Learning Resources Center
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i3L Learning Resources Center (LRC) is vital part of your academic experience at Indonesia International Institute for Life-Sciences. LRC exists to support the teaching, learning and research programs of the Institute through the provision of high quality services and facilities which include access to a range of printed and digital resources primarily in the field of life-sciences and business. 

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