000			02044nam a2200313 4500
003			OSt
005			20240205135857.0
008			230914b |||||||| |||| 00| 0 eng d
020			_a9781799600398 (hardback)
040			_cCavite State University - Main Campus Library _erda
041			_aeng
050			_aSF250.5 _bC84 2020
100			_aCruickshank, Tyson _938489 _eauthor
245			_aDairy and food products technology / _cTyson Cruickshank.
260			_aNew Orleans, LA : _bWhite Press Academic, _cc2020.
300			_ax, 290 pages : _billustrations ; _c26 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aMilk 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.
520			_a"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
541			_aFund 164 _bLinar International Book Resources, Inc. _cPurchased _d06/06/2022 _e80431 _fpnr _hPHP 5,525.00 _p2022-05-333 _q2022-1-0319
650		0	_aMilk _915065
650		0	_aMilk _915065 _xCooling
650		0	_aDairy processing _97386
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=67cc7ba3bd517a915c131d189ee04955 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c62617 _d62617