Dairy and food products technology / Tyson Cruickshank.

By:

Cruickshank, Tyson [author]

Material type: Text

TextLanguage: English Publication details: New Orleans, LA : White Press Academic, c2020.Description: x, 290 pages : illustrations ; 26 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781799600398 (hardback)

Subject(s):

LOC classification:

SF250.5 C84 2020

Online resources:

Click here to view the table of contents

Contents:

Milk as a raw material and food technology -- Acidified milk products -- Innovative techniques in milk processing -- Digital image analysis: Tools for food quality evaluation -- Dairy and food processing equipment -- Technology of protein, rich vegetable based formulated foods -- Emerging milk process technology: High hydrostatic pressure of food technology -- Microwave processing of milk and food products -- Milk cooling methods: importance and potential use.

Summary: "Dairy technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy type foods and their industries. Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals."--Back cover

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS SF250.5 C84 2020 (Browse shelf(Opens below))		Link to resource	Room use only	80431		00082801

Includes bibliographical references and index.

Milk as a raw material and food technology -- Acidified milk products -- Innovative techniques in milk processing -- Digital image analysis: Tools for food quality evaluation -- Dairy and food processing equipment -- Technology of protein, rich vegetable based formulated foods -- Emerging milk process technology: High hydrostatic pressure of food technology
-- Microwave processing of milk and food products -- Milk cooling methods: importance and potential use.

"Dairy technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy type foods and their industries. Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals."--Back cover

Fund 164 Linar International Book Resources, Inc. Purchased 06/06/2022 80431 pnr PHP 5,525.00 2022-05-333 2022-1-0319

Click on an image to view it in the image viewer