Megh R. Goyal & Junaid Ahmad Malik 
The Chemistry of Milk and Milk Products [PDF ebook] 
Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

支持

Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality.

This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry,  physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.

€179.30
支付方式
购买此电子书可免费获赠一本!
格式 PDF ● 网页 400 ● ISBN 9781000781069 ● 编辑 Megh R. Goyal & Junaid Ahmad Malik ● 出版者 Apple Academic Press ● 发布时间 2023 ● 下载 3 时 ● 货币 EUR ● ID 9073026 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器

来自同一作者的更多电子书 / 编辑

90,365 此类电子书