Advanced Dairy Science and Technology

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.
Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.
This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Spis treści:
1. Thermal Processing of Milk.
Peter de Jong.
2. Applications of Membrane Separation.
Athanasios Goulas and Alistair S. Grandison.
.
3. Hygiene by Design.
J. Ferdie Mostert and Elna M. Buys.
.
4. Automation in the Dairy Industry.
Evaggelos Doxanakis.
.
5. Safety and Quality of Dairy Products.
Peter J. Jooste and Lucia E.C.M Anelich.
6. Modern Laboratory Practices – Analysis of Dairy Products.
Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni.
.
7. Dealing with Environmental Issues.
Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge

Nota biograficzna:
Dr Richard Robinson, UK
Professor Trevor Britz, University of Stellenbosch, South Africa

Okładka tylna:
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.
Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.
This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.