Dairy ingredients for food processing / Wilfred Mante.
Material type:
TextLanguage: English Publication details: New Orleans, LA : White Press Academic, c2020.Description: 286 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9781799600411 (hardback)
- SF250.5 M31 2020
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Books
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Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS SF250.5 M31 2020 (Browse shelf(Opens below)) | Link to resource | Room use only | 80428 | 00082798 |
Includes bibliographical references and index.
Dairy ingredients for food processing: an overview -- Chemical, physical and functional characteristics of dairy ingredients -- Microbiological aspects of dairy ingredients -- Dry milk ingredients -- Casein, caseinates, and milk protein concentrates -- Butter and butter products -- Principles of cheese technology -- Fermented dairy ingredients -- Dairy ingredients in dairy food processing.
"Milk, an intricate combination of hundreds of different substances, is the principal product of the dairy industry. It is rich in nutrients and is considered one of nature’s perfect foods. Milk and milk products have been explored and analysed more than most foods. From food technology to human nutrition, the science of milk combines conventional practices with modern techniques."--Back cover
Fund 164 Linar International Book Resources, Inc. Purchased 06/06/2022 80428 pnr PHP 5,525.00 2022-05-333 2022-1-0319
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