Dairy and food products technology / Tyson Cruickshank.
Material type: TextLanguage: English Publication details: New Orleans, LA : White Press Academic, c2020.Description: x, 290 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 9781799600398 (hardback)
- SF250.5 C84 2020
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