Milk Processing and Quality Management
Edited by A. Y. Tamime
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Milk Processing and Quality Management by A. Y. Tamime
Book DescriptionThe Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:* Microbiology of raw and market milks* Quality control* International legislation* Safety* HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
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Book DetailsISBN: 9781405145305
(252mm x 171mm x 24mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 19-Dec-2008
Country of Publication: United Kingdom
Books By Author A. Y. Tamime
Technology of Cheesemaking, Hardback (July 2010)
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
Dairy Powders and Concentrated Products, Hardback (May 2009)
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk.
Dairy Fats and Related Products, Hardback (May 2009)
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases.
Cleaning-in-place, Hardback (May 2008)» View all books by A. Y. Tamime
The third edition of this highly successful volume provides a balanced, leading edge assessment of a practice already well-established in dairy technology and now increasingly relevant in the processed food and beverages industries.
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Author Biography - A. Y. Tamime
Dr Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK
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