Milk processing and quality management
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.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | ||||||||||||||||||
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CAFRE Loughry Library
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SF259 TAM (Browse shelf (Opens below)) | 1 | Checked out | 03/01/2023 | 190910 | ||||||||||||||||||
| Book - Standard loan |
CAFRE Loughry Library
Opening Hours
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SF259 TAM (Browse shelf (Opens below)) | 2 | Checked out | 28/03/2023 | 190906 | ||||||||||||||||||
| Book - Standard loan |
CAFRE Loughry Library
Opening Hours
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SF259 TAM (Browse shelf (Opens below)) | 3 | Available | 221010 |
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| SF259 TAM Fermented milks | SF259 TAM Probiotic dairy products | SF259 TAM Milk processing and quality management | SF259 TAM Milk processing and quality management | SF259 TAM Milk processing and quality management | SF259 TAM Dairy fats and related products | SF259 TAM Membrane processing : dairy and beverage applications |
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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