Milk processing and quality management

By: Tamime, A. Y [editor]Publication details: Chichester: Wiley-Blackwell, 2009Description: 324pISBN: 9781405145305Subject(s): Milk | Milk production | Milk microbiology | Pasteurisation | Hazard analysis | Quality control | Food safetyLOC classification: SF259Summary: The production, safety, quality control and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage and processing. Contents include on-farm and dairy hygiene, microbiology of raw and market milks, quality control, international legislation, safety, heat treatment, novel milk processing methods, the use of HACCP in milk processing, and the sensory profiling of market milks.
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SF259 TAM (Browse shelf (Opens below)) 1 Checked out 05/08/2022 190910
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
SF259 TAM (Browse shelf (Opens below)) 2 Checked out 14/12/2022 190906
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
SF259 TAM (Browse shelf (Opens below)) 3 Available 221010

The production, safety, quality control and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage and processing. Contents include on-farm and dairy hygiene, microbiology of raw and market milks, quality control, international legislation, safety, heat treatment, novel milk processing methods, the use of HACCP in milk processing, and the sensory profiling of market milks.

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