9780849317583 - dairy processing: improving quality (1 resultados)
Idioma: Inglés
Editorial: CRC Press, 2003
Serie: Libro 15 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: LIBRERIA LEA+, Santiago, RM, ChileLIBRERIA LEA+
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 92,07
Envío por EUR 31,75Se envía de Chile a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Dura. Condición: New. Estado de la sobrecubierta: Nuevo. 0. 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 fir…st 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. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. 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. 940 gr. No Aplica (ilustrador). Libro.
