Dairy Science and Technology 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025


Dairy Science and Technology

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Walstra, Pieter/ Wouters, Jan T. M./ Geurts, T. J. 作者
Marcel Dekker Inc
译者
2005-8 出版日期
808 页数
$ 237.24 价格
HRD
丛书系列
9780824727635 图书编码

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发表于2025-02-12


Dairy Science and Technology 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2025

Dairy Science and Technology 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2025

Dairy Science and Technology 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025



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Building upon the scope of its predecessor, "Dairy Science and Technology, Second Edition" offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, "Milk", discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, "Processes", illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, "Products", the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, "Cheese", describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, this edition provides a thorough understanding of milk's composition and properties and the changes that occur in milk and its products during processing and storage.

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