Milk and Milk Products - Technology, chemistry and microbiology (Paperback, 1994 ed.)

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and * points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Series:	Food Products Series, 1
Release date:	March 2001
First published:	1994
Authors:	A. Varnam • Jane P. Sutherland
Dimensions:	235 x 155 x 23mm (L x W x T)
Format:	Paperback
Pages:	452
Edition:	1994 ed.
ISBN-13:	978-0-8342-1955-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1955-7
Barcode:	9780834219557

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