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OverviewProcessing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Full Product DetailsAuthor: Amitava Bhattacharya & Vijay LaxmiPublisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 1.70cm , Height: 22.90cm , Length: 15.20cm Weight: 0.800kg ISBN: 9788119215843ISBN 10: 8119215842 Pages: 212 Publication Date: 15 August 2015 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |