Dairy Science and Technology / (Record no. 67505)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04450cam a2200541 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781003271765 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251030122233.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250130s2025 flu fo 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781003271765 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1003271766 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781032222486 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781032222233 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781040311202 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1040311202 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781040311233 |
| Qualifying information | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1040311237 |
| Qualifying information | (electronic bk. : EPUB) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781003271765 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1492396395 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1492396395 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | SF250.5 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 048000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Huppertz, Thom, |
| Relator term | author. |
| Affiliation | Wageningen University, The Netherlands. |
| 9 (RLIN) | 93266 |
| 245 10 - TITLE STATEMENT | |
| Title | Dairy Science and Technology / |
| Statement of responsibility, etc. | Thom Huppertz. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Boca Raton : |
| Name of producer, publisher, distributor, manufacturer | CRC Press, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xiv, 688 pages). |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1.Main characteristics of milk.Chapter 2.Milk components.Chapter 3.Colloidal Particles in milk.Chapter 4.Physicochemical properties of milk.Chapter 5.Microbiology of milk.Chapter 6.General aspects of dairy processing.Chapter 7.Heat treatment.Chapter 8.Centrifugation.Chapter 9.Homogenization.Chapter 10.Concentration processes.Chapter 11.Drying.Chapter 12.Membrane filtration processes.Chapter 13.Lactic Fermentations.Chapter 14.Milk for Liquid Consumption.Chapter 15.Concentrated milk products.Chapter 16.Cream products.Chapter 17.Butter.Chapter 18.Milk Fat Products.Chapter 19.Ice cream.Chapter 20.Fermented milk products.Chapter 21.Milk powder.Chapter 22.Whey powders.Chapter 23.Whey protein concentrates and isolates.Chapter 24.Milk protein concentrates and milk protein isolates.Chapter 25.Micellar casein concentrates and isolates.Chapter 26.Caseins and caseinates.Chapter 27.Milk protein hydrolysates.Chapter 28.Lactose.Chapter 29.Lactose-derivatives.Chapter 30.Nutritional formula for infants and young children.Chapter 31.Cheese and cheesemaking: an introduction.Chapter 32.Principles of cheese manufacture.Chapter 33.Rennet-induced coagulation of milk.Chapter 34.Syneresis of cheese curd.Chapter 35.Salting of Cheese.Chapter 36.Cheese Ripening.Chapter 37.Microbial defects in cheese.Chapter 38.Cheese varieties.Chapter 39.Fresh cheese.Chapter 40.Gouda cheese.Chapter 41.Cheddar.Chapter 42.Emmental cheese.Chapter 43.Mozzarella cheese.Chapter 44.Cheeses with a specific flora. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Building upon the scope of its predecessors, Dairy Science and Technology, Third 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 book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others. Key Features Offers expanded coverage of the chemistry, physics, and microbiology of milk Presents additional information about the basic science necessary to understand properties and processes Provides new sections on milk formation and variability in milk composition and components Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 64434 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 93267 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 93268 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 93269 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781003271765">https://www.taylorfrancis.com/books/9781003271765</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | |
No items available.