Author: Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 502
Book Description
Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
Author: Proceedings from the ... Biennial Marschall International Cheese Conference
Author: Publications and Patents
Author: United States. Agricultural Research Service. Eastern Regional Research CenterPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 428
Book Description
Publications and Patents
Author: United States. Science and Education Administration. Eastern Regional Research CenterPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 328
Book Description
Proceedings, CDR Cheese Research and Technology Conference
Author: Fundamentals of Dairy Chemistry
Author: Noble P. WongPublisher: Springer Science & Business Media
ISBN: 1461570506
Category : Technology & Engineering
Languages : en
Pages : 784
Book Description
Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Union Catalog of Serials Currently Received in the Libraries of the University of Wisconsin--Madison
Author: University of Wisconsin--Madison. LibrariesPublisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 382
Book Description
Dairy Industries International
Author: Dairy Field
Author: Cheese: Chemistry, Physics and Microbiology, Volume 2
Author: Patrick F. FoxPublisher: Elsevier
ISBN: 0080500943
Category : Technology & Engineering
Languages : en
Pages : 469
Book Description
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. - Reflects the major advances in cheese science during the last decade - Produced in a new 2-color format - Illustrated with numerous figures and tables