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Encyclopedia of dairy sciences /

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Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fe...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Fuquay, John W. (Editor), Fox, P. F. (Editor), McSweeney, P. L. H. (Editor)
Format: eBook
Language:English
Published: Amsterdam : Elsevier, [2011].
Edition:2nd edition.
Subjects:
Dairying > Encyclopedias.
Dairy farming > Encyclopedias.
Industrie laitière > Encyclopédies.
Élevage laitier > Encyclopédies.
Dairy farming
Dairying
Electronic books.
Encyclopedia
encyclopedias.
Encyclopedias
Encyclopedias.
Encyclopédies.
Online Access:Connect to the full text of this electronic book
Description
Summary:Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new editionincludes informationon the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-li.
Physical Description:1 online resource (4 volumes) : illustrations (some color)
Bibliography:Includes bibliographical references and index.
ISBN:9780123744074
0123744075