http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvii, 326 pages) : illustrations
The latest in our successful dairy science series, this book details the state-of-the-art manufacturing methods for cream, butter and various types of low-fat spreads. Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world.
Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids -- Composition, Origin and Properties; 2 Milk Fat Nutrition; 3 Separation and Standardisation of the Fat Content; 4 Cream and Related Products; 5 Butter; 6 Anhydrous Milk Fat Manufacture and Fractionation; 7 Production of Yellow Fats and Spreads; 8 Cream Cheese and Related Products; 9 Microbial Production of Bioactive Metabolites; 10 Trouble Shooting; Index.
Includes bibliographical references and index.
Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009