Abstract: Twenty-three experts in various facets of dairy chemical science have assembled 14 authoritative chapters on the chemical aspects of milk, its components, products, and characteristics. Topics include: the composition of milk and milk products; milk lipids and proteins…
Dairy microbiology: a practical approach
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens…
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successful…
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality …
Volume 1 focuses on milk production and processing. The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary resid…
Handbook of Nutrient Requirements of Finfish (1991)
"A one-of-a-kind book for researchers interested in finfish nutritionHandbook of Nutrient Requirements of Finfish provides a summary of qualitative and Quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information no…