A. Tamime – Milk Processing and Quality Management (2009)

1.896 ₽

Автор: A. Tamime
Название книги: Milk Processing and Quality Management
Формат: PDF
Жанр: Химия
Страницы: 343
Качество: Изначально компьютерное, E-book

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.
The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:

Microbiology of raw and market milks
Quality control
International legislation
Safety
HACCP in milk processing
All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

Категории: Химия, Электронные книги Метки: Milk Processing and Quality Management, Tamime

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Книга A. Tamime – Milk Processing and Quality Management (2009) подробно разбирает современные технологии переработки молока и системы обеспечения его качества на всех этапах производства. Автор, известный специалист в области молочной промышленности, рассматривает ключевые процессы от приемки сырья до конечного продукта.

Издание охватывает вопросы пастеризации, гомогенизации, мембранной фильтрации, ферментации и упаковки, а также современные подходы к контролю микробиологических, химических и органолептических показателей. Особое внимание уделяется международным стандартам качества, HACCP, traceability и влиянию технологических параметров на безопасность и срок хранения молочных продуктов.