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Dairy Microbiology Handbook
Robinson
€ 263.36
FREE Delivery in Ireland
Description for Dairy Microbiology Handbook
Hardcover. Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Editor(s): Robinson, Richard K. Num Pages: 784 pages, Ill. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 246 x 174 x 48. Weight in Grams: 1380.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.
Pathogens have ... Read more
-Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days
-Provides thorough coverage of dairy microbiology principles as well as practical applications
-Includes the latest developments in dairy starter cultures and genetic engineering techniques
-Offers completely updated standards for Good Manufacturing Practice
Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Show LessProduct Details
Format
Hardback
Publication date
2002
Publisher
John Wiley and Sons Ltd United States
Number of pages
784
Condition
New
Number of Pages
784
Place of Publication
, United States
ISBN
9780471385967
SKU
V9780471385967
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Robinson
RICHARD K. ROBINSON, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.
Reviews for Dairy Microbiology Handbook
“…a very valuable reference book covering basically all aspects relevant to the microbiology of milk and milk products” (Journal of the Science of Food and Agriculture, Vol. 84, No., 12 September 2004)