Encyclopedia of Dairy Sciences, Volumes 1-4 (2nd Edition)

Encyclopedia of Dairy Sciences, Volumes 1-4 (2nd Edition)

John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney

Dairy technology contains the examine of milk and milk-derived meals items, studying the organic, chemical, actual, and microbiological points of milk itself in addition to the technological (processing) features of the transormation of milk into its numerous patron items, together with drinks, fermented items, contentraed and dried items, butter and ice cream.

This new edition includes information on the potential impression of genetic amendment of dairy animals, safeguard matters of uncooked milk and uncooked milk items, peptides in milk, dairy-based asthma, packaging and shelf-life and different themes of value and curiosity to these in dairy learn and industry.

*Fully reviewed, revised and up to date with the newest advancements in Dairy Science

*Full colour inserts in every one quantity illustrate key concepts

*Extended index for simply finding information

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