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Dairy Proc Maximising Quality

Dairy Proc Maximising Quality (Hardback)

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The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, "Dairy Processing: Improving Quality" reviews key developments and their impact on product safety and quality. The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation.Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. This volume serves as a standard reference for the dairy industry in improving process efficiency and product quality.

Natural World & The EnvironmentAgriculture & farmingAnimal husbandryDairy farmingScience & MathematicsBiology, life sciences Publisher: Taylor & Francis Inc Publication Date: 15/08/2003 ISBN-13: 9780849317583  Details: Type: Hardback Format: Books
Availability: To Order. Estimated despatch in 3-5 weeks.  

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