Dairy Science and Technology Handbook, Volume 2

Product Manufacturing
1. Auflage 2006
ISBN: 978-0-470-12707-0
Verlag: Wiley

Buch, Englisch, 448 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 875 g

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.

Autoren/Hrsg.

Hui, Y. H.

Inhaltsverzeichnis

Preface.

Contributors.

Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani

Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jiménez-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.

Über Autor(innen)

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.