Cruickshank, Tyson  <br/><br/>
Dairy and food products technology / 
Tyson Cruickshank.  
 - New Orleans, LA :  White Press Academic,   c2020. 
 - x, 290 pages :  illustrations ;  26 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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<br/>-- Microwave processing of milk and food products -- Milk cooling methods: importance and potential use.<br/> 
<br/><br/> "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<br/> 
<br/><br/><label>ISBN: </label>9781799600398 (hardback) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Milk<br/>Milk--Cooling<br/>Dairy processing
<br/><br/><label>LC Class. No.: </label>SF250.5  / C84 2020