Dairy Technology: Vol.01

Milk and Milk Processing

Shivashraya Singh (Autor)

Buch | Softcover

318 Seiten

2014
New India Publishing Agency (Verlag)
978-81-19235-08-7 (ISBN)

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Processing of milk into various dairy products, commonly referred to as Dairy Technology, is supported by a range of disciplines, such as chemistry, biochemistry, microbiology, and process engineering. To ensure the safety and quality of dairy products, it is essential to pay close attention to the various stages of production and processing, where both harmful and spoilage microorganisms can be effectively controlled. With this in mind, a comprehensive book has been written that covers the chemical, physical, and microbiological characteristics of milk, as well as its processing and preservation. The aim of this book is to provide a comprehensive resource that meets the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

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.

Volume 1: Milk And Milk Processing
Part I: Physicochemical and Microbiological Characteristics of Milk
1. Definition and Composition of Milk
2. Nutritive Value of Milk
3. Physical and Physicochemical Properties of Milk
4. Microbiology of Milk
Part II: Processing and Preservation of Milk
5. Processing and Preservation of Milk
6. Membrane and Alternate Technologies
7. Packaging and Distribution of Milk
8. Special Milks

Erscheinungsdatum	22.08.2023
Verlagsort	New Delhi
Sprache	englisch
Maße	236 x 235 mm
Gewicht	850 g
Themenwelt	Veterinärmedizin ► Großtier
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	81-19235-08-8 / 8119235088
ISBN-13	978-81-19235-08-7 / 9788119235087
Zustand	Neuware