Dairy Science and Technology Handbook, Volume

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.

Preface.

Contributors.

Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani

Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jiménez-Flores, Norman J. Klipfel, and Joseph Tobias

Chapter 3. Cheese. - K. Rajinder Nath

Chapter 4. Concentrated and Dried Dairy Products. - Marijana Caric

Chapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cousin

Appendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992. 9780470127070

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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Dairy Science and Technology Handbook, Volume 2 Product Manufacturing

Summary

Author Biography

Table of Contents

Supplemental Materials