Dairy Technology: Vol.02: Dairy Products and Quality Assurance
Author:   Shivashraya Singh
Publisher:   New India Publishing Agency
ISBN:  

9789383305094


Pages:   716
Publication Date:   15 January 2014
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Dairy Technology: Vol.02: Dairy Products and Quality Assurance


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Overview

Dairy Technology is a significant aspect of the extensive and complex dairy industry. This field entails the application of scientific, engineering, business, and artistic principles to dairy and dairy-type products and their associated industries. Dairy and dairy-type products are an essential component of the vast and varied food industry. The book under review offers a comprehensive overview of the manufacturing process of dairy products, functional foods, and the utilization of dairy byproducts. Additionally, the book covers cleaning and sanitization and quality assurance. The books primary objective is to provide a consolidated source of the latest information to cater to the needs of not only undergraduate and postgraduate students but also teachers and professionals in the dairy industry.

Full Product Details

Author:   Shivashraya Singh
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 47.10cm , Height: 22.90cm , Length: 23.50cm
Weight:   1.550kg
ISBN:  

9789383305094


ISBN 10:   9383305096
Pages:   716
Publication Date:   15 January 2014
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Vol. 2: Dairy Products And Quality Assurance: Part I: Manufacturing of Dairy Products 01. Fat-Rich Dairy Products 02. Fermented Dairy Products 03. Starter Cultures 04. Cheese Technology 05. Heat Desiccated Products 06. Concentrated Milks 07. Drying of Milk and Milk Products 08. Ice Cream and Frozen Dessert 09. Dairy Byproducts 10. Functional Dairy Foods 11. Cleaning and Sanitation

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Author Information

Shivashraya Singh, Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal - 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal - 132 001, Haryana, India.

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