Milk and dairy products : properties and processing
著者
書誌事項
Milk and dairy products : properties and processing
VCH , Balaban Publishers, c1991
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注記
Includes bibliographical references (p. 6) and index
内容説明・目次
内容説明
The text is organized in five parts: composition of milk, bioproduction of milk, technology, dairy products and miscellaneous. Part one introduces the chemical personality of milk. The physical properties of integral milk system are summarized and this part ends with pertinent analytical methods for milk components. In part two, the milk is described in its biological context. Part three covers the processing operations specific to dairy industry. Part four is dedicated to the manufacture of dairy products. This part also introduces notions of assurance of quality of dairy products, public health safety, nutritive value of milk and dietary restriction of milk products. The last part is a collection of tables, charts and information which condenses data relevant to dairy products.
目次
- Chemistry of milk products
- production of milk
- processing units in the dairy industry
- conversion of milk to products
- miscellaneous.
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