9780197580998 - From Farm to Table: The Science of Milk and Dairy Products de Kelly, Alan; Fox, PAtrick; Cogan, Tim (24 resultados)

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hardcover. Condición: Very Good.

Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: new.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condición: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.

Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

Condición: New.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

Hardback or Cased Book. Condición: New. From Farm to Table: The Science of Milk and Dairy Products. Book.

hardcover. Condición: New. Special order direct from the distributor.

Hardcover. Condición: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Buch. Condición: Neu. Neuware - The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.