Dairy Science and Technology Handbook, Volume 2 Product Manufacturing
Produktdetaljer
Om bidragsyterne
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
Contributors.
Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani
Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jiménez-Flores, Norman J. Klipfel, and Joseph Tobias
Chapter 3. Cheese. - K. Rajinder Nath
Chapter 4. Concentrated and Dried Dairy Products. - Marijana Caric
Chapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cousin
Appendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992.
Produktdetaljer
Om bidragsyterne
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.