Description

Book Synopsis
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 and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Table of Contents
Vol. 2: Dairy Products And Quality Assurance: Part I: Manufacturing of Dairy Products 01. Fat-Rich Dairy Products 02. Fermented Dairy Products 03. Starter Cultures 04. Cheese Technology 05. Heat Desiccated Products 06. Concentrated Milks 07. Drying of Milk and Milk Products 08. Ice Cream and Frozen Dessert 09. Dairy Byproducts 10. Functional Dairy Foods 11. Cleaning and Sanitation

Dairy Products and Quality Assurance: Vol.02:

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    A Hardback by Shivashraya Singh

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      Book details

      Publisher New India Publishing Agency
      Published 15 January 2014
      ISBN-13 9789383305094
      978-9383305094
      ISBN-10 9383305096
      Also in:
      Animal husbandry

      Description

      Book Synopsis
      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 and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

      Table of Contents
      Vol. 2: Dairy Products And Quality Assurance: Part I: Manufacturing of Dairy Products 01. Fat-Rich Dairy Products 02. Fermented Dairy Products 03. Starter Cultures 04. Cheese Technology 05. Heat Desiccated Products 06. Concentrated Milks 07. Drying of Milk and Milk Products 08. Ice Cream and Frozen Dessert 09. Dairy Byproducts 10. Functional Dairy Foods 11. Cleaning and Sanitation

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