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Dairy Ingredients for Food Processing
Ramesh C Chandan
€ 307.18
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Description for Dairy Ingredients for Food Processing
Hardcover. Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Editor(s): Chandan, Ramesh C.; Kilara, Arun. Num Pages: 604 pages, Illustrations. BIC Classification: TVHF. Category: (P) Professional & Vocational. Dimension: 252 x 197 x 31. Weight in Grams: 1452.
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds.
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds.
After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on ... Read more
It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.
Special features:
- Contemporary description of dairy ingredients commonly used in food processing operations
- Focus on applications of dairy ingredients in various food products
- Aimed at food professionals in R&D, QA/QC, manufacturing and management
- World-wide expertise from over 20 noted experts in academe and industry
Product Details
Format
Hardback
Publication date
2011
Publisher
Iowa State University Press United States
Number of pages
604
Condition
New
Number of Pages
604
Place of Publication
Hoboken, United States
ISBN
9780813817460
SKU
V9780813817460
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Ramesh C Chandan
Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He ... Read more
Reviews for Dairy Ingredients for Food Processing
"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry." (International Food Information Service, 13 December 2010)