A. Varnam, Jane P. Sutherland

Milk and Milk Products

Technology, chemistry and microbiology

• Broschiertes Buch

Produktbeschreibung

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and - points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthatthe control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Food Products Series 1
• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1955-7
• 1994
• Seitenzahl: 464
• Erscheinungstermin: 31. März 2001
• Englisch
• Abmessung: 235mm x 155mm x 25mm
• Gewicht: 733g
• ISBN-13: 9780834219557
• ISBN-10: 0834219557
• Artikelnr.: 21958118

Inhaltsangabe

1 Introduction.- 1.1 The nature of milk.- 1.2 Milk production as an activity of man.- 1.3 Biosynthesis of milk.- 1.4 The composition of milk.- 1.5 The flavour and sensory properties of milk.- 1.6 Potential hazardous substances in milk.- 1.7 The microbiology of milk at farm level.- 2 Liquid milk and liquid milk products.- 2.1 Introduction.- 2.2 Technology.- 2.3 Chemistry.- 2.4 Microbiology.- 3 Concentrated and dried milk products.- 3.1 Introduction.- 3.2 Technology.- 3.3 Chemistry.- 3.4 Microbiology.- 4 Dairy protein products.- 4.1 Introduction.- 4.2 Technology.- 4.3 Chemistry.- 4.4 Microbiology.- 5 Cream and cream-based products.- 5.1 Introduction.- 5.2 Technology.- 5.3 Chemistry.- 5.4 Microbiology.- 6 Butter, margarine and spreads.- 6.1 Introduction.- 6.2 Technology.- 6.3 Chemistry.- 6.4 Microbiology.- 7 Cheese.- 7.1 Introduction.- 7.2 Technology.- 7.3 Chemistry.- 7.4 Microbiology.- 8 Fermented milks.- 8.1 Introduction.- 8.2 Technology.- 8.3 Chemistry.- 8.4 Microbiology.- 9 Ice cream and related products.- 9.1 Introduction.- 9.2 Technology.- 9.3 Chemistry.- 9.4 Microbiology.