Buch, Englisch, 498 Seiten, Format (B × H): 185 mm x 258 mm, Gewicht: 1066 g
Reihe: Food Science and Technology
Buch, Englisch, 498 Seiten, Format (B × H): 185 mm x 258 mm, Gewicht: 1066 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-0094-2
Verlag: Taylor & Francis Inc
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Arbeitsplatz, Arbeitsschutz, Gefahrstoffschutz
- Naturwissenschaften Agrarwissenschaften Tierhaltung Milchviehhaltung
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Milk as a raw material and food; milk reception; milk processing; milk, milk beverages and cream products; butter manufacture; cheese manufacture; acidified milk products; long-life milf products; whey and whey utilization; cleaning and disinfection in a dairy; water supply and waste-water treatment in a dairy; refrigeration in a dairy; energy supply in a dairy; electricity in a dairy; hygiene and occupational safety.
