9781118810316-1118810317-Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance

ISBN-13: 9781118810316
ISBN-10: 1118810317
Edition: 2
Author: Chandan, Ramesh C., Kilara, Arun, Shah, Nagendra P.
Publication date: 2015
Publisher: Wiley-Blackwell
Format: Hardcover 696 pages
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Book details

ISBN-13: 9781118810316
ISBN-10: 1118810317
Edition: 2
Author: Chandan, Ramesh C., Kilara, Arun, Shah, Nagendra P.
Publication date: 2015
Publisher: Wiley-Blackwell
Format: Hardcover 696 pages

Summary

Acknowledged authors Chandan, Ramesh C., Kilara, Arun, Shah, Nagendra P. wrote Dairy Processing and Quality Assurance comprising 696 pages back in 2015. Textbook and eTextbook are published under ISBN 1118810317 and 9781118810316. Since then Dairy Processing and Quality Assurance textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.

The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques.

This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes:

  • New regulatory developments
  • The latest market trends
  • New processing developments, particularly with regard to yogurt and cheese products
  • Functional aspects of probiotics, prebiotics and synbiotics
  • A new chapter on the sensory evaluation of dairy products

Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

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