Dairy Technology: Vol.02

Dairy Products and Quality Assurance

Shivashraya Singh (Autor)

Buch | Hardcover

716 Seiten

2014
New India Publishing Agency (Verlag)
978-93-83305-09-4 (ISBN)

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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.

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.

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

Erscheinungsdatum	10.05.2021
Verlagsort	New Delhi
Sprache	englisch
Maße	471 x 235 mm
Gewicht	1550 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	93-83305-09-6 / 9383305096
ISBN-13	978-93-83305-09-4 / 9789383305094
Zustand	Neuware