Dairy technology / Shivashraya Singh

Public ISBD Titre : Dairy technology : Vol. 01, milk and milk processing Type de document : texte imprimé Auteurs : Shivashraya Singh, Auteur Editeur : India : New India Publishing Agency- Nipa Année de publication : 2014 Importance : 289 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-93-8330-508-7 Langues : Anglais (eng) Mots-clés : Industrie laitière : Technique  Lait : Transformation  Production laitière  Laiteries Index. décimale : 637.102 84 Production laitière : Appareils et matériels Résumé : Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Dairy technology : Vol. 01, milk and milk processing [texte imprimé] / Shivashraya Singh, Auteur . - [S.l.] : India : New India Publishing Agency- Nipa, 2014 . - 289 p. : ill. ; 24 cm. ISBN : 978-93-8330-508-7 Langues : Anglais (eng) Mots-clés : Industrie laitière : Technique  Lait : Transformation  Production laitière  Laiteries Index. décimale : 637.102 84 Production laitière : Appareils et matériels Résumé : Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
1.17126.01/1	1.17126.01	Livre	A. Monographies	A. Ouvrages	Consultation sur place Exclu du prêt

Dairy technology / Shivashraya Singh

Public ISBD Titre : Dairy technology : Vol. 02, dairy products and quality assurance Type de document : texte imprimé Auteurs : Shivashraya Singh, Auteur Editeur : India : New India Publishing Agency- Nipa Année de publication : 2014 Importance : 716 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-93-8330-509-4 Note générale : bibliogr. p. 683 Langues : Anglais (eng) Mots-clés : Industrie laitière : Technique  Lait : Transformation  Production laitière : Qualité Index. décimale : 637.102 84 Production laitière : Appareils et matériels Résumé : Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. Dairy technology : Vol. 02, dairy products and quality assurance [texte imprimé] / Shivashraya Singh, Auteur . - [S.l.] : India : New India Publishing Agency- Nipa, 2014 . - 716 p. : ill. ; 24 cm. ISBN : 978-93-8330-509-4 bibliogr. p. 683 Langues : Anglais (eng) Mots-clés : Industrie laitière : Technique  Lait : Transformation  Production laitière : Qualité Index. décimale : 637.102 84 Production laitière : Appareils et matériels Résumé : Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
1.17126.02/2	1.17126.02	Livre	A. Monographies	A. Ouvrages	Document en bon état Disponible
1.17126.02/1	1.17126.02	Livre	A. Monographies	A. Ouvrages	Consultation sur place Exclu du prêt