Dairy Science and Technology Handbook, Volume 2
Product Manufacturing
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ISBN-13:
9780470127070
Veröffentl:
2006
Erscheinungsdatum:
13.10.2006
Seiten:
448
Autor:
Y H Hui
Gewicht:
875 g
Format:
235x157x31 mm
Sprache:
Englisch
Beschreibung:
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
Preface. Contributors. Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jimenez-Flores, Norman J. Klipfel, and Joseph Tobias Chapter 3. Cheese. - K. Rajinder Nath Chapter 4. Concentrated and Dried Dairy Products. - Marijana Caric Chapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cousin Appendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992.
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