Advanced Dairy Science and Technology
Published on 7. April 2008
Software
Other digital
312 pages
978-0-470-69763-4 (ISBN)
Description
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
Reviews / Votes
?The most important recent advances ? .The Editors ? have drawn together and impressive and authoritative list of contributing authors. An essential purchase.? Food Industry News "This book provides an excellent account of dairy food product safety and quality, and new technologies to improve the quality, and new technologies to improve the quality and refining of a novel ingredients or to reduce the cost of effluent treatment. It is a most welcome addition to the literature of dairy science and technology because it concentrates on a range of fundamental aspects... technologists across the dairy industry may well find this book helpful. Similarly, students of food or dairy science will welcome access to this text." International Journal of Dairy Technology, Volume 61More details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Dimensions
Height: 252 mm
Width: 182 mm
Thickness: 22 mm
Weight
836 gr
ISBN-13
978-0-470-69763-4 (9780470697634)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Trevor Britz | Richard K. Robinson
Advanced Dairy Science and Technology
E-Book
04/2008
Wiley-Blackwell
€209.99
Available for download
Person
Dr Richard Robinson, UK Professor Trevor Britz, University of Stellenbosch, South Africa
Content
1. Thermal Processing of Milk. Peter de Jong. 2. Applications of Membrane Separation. Athanasios Goulas and Alistair S. Grandison. . 3. Hygiene by Design. J. Ferdie Mostert and Elna M. Buys. . 4. Automation in the Dairy Industry. Evaggelos Doxanakis. . 5. Safety and Quality of Dairy Products. Peter J. Jooste and Lucia E.C.M Anelich. 6. Modern Laboratory Practices - Analysis of Dairy Products. Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni. . 7. Dealing with Environmental Issues. Trevor J. Britz, Corne Lamprecht and Gunnar O. Sigge