000 04450cam a2200541 i 4500
001 9781003271765
003 FlBoTFG
005 20251030122233.0
006 m o d
007 cr cnu|||unuuu
008 250130s2025 flu fo 000 0 eng d
040 _aOCoLC-P
_beng
_erda
_epn
_cOCoLC-P
020 _a9781003271765
_q(electronic bk.)
020 _a1003271766
_q(electronic bk.)
020 _z9781032222486
020 _z9781032222233
020 _a9781040311202
_q(electronic bk. : PDF)
020 _a1040311202
_q(electronic bk. : PDF)
020 _a9781040311233
_q(electronic bk. : EPUB)
020 _a1040311237
_q(electronic bk. : EPUB)
024 7 _a10.1201/9781003271765
_2doi
035 _a(OCoLC)1492396395
035 _a(OCoLC-P)1492396395
050 4 _aSF250.5
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aHEA
_x048000
_2bisacsh
072 7 _aTDCT
_2bicssc
100 1 _aHuppertz, Thom,
_eauthor.
_uWageningen University, The Netherlands.
_993266
245 1 0 _aDairy Science and Technology /
_cThom Huppertz.
250 _aThird edition.
264 1 _aBoca Raton :
_bCRC Press,
_c2025.
300 _a1 online resource (xiv, 688 pages).
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
505 0 _aChapter 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 _aBuilding 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 _aOCLC-licensed vendor bibliographic record.
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
_964434
650 0 _aDairy processing.
_993267
650 0 _aMilk.
_993268
650 0 _aDairy products.
_993269
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781003271765
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942 _cE-Books
999 _c67505
_d67505