The production, safety, quality control and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage and processing. Contents include on-farm and dairy hygiene, microbiology of raw and market milks, quality control, international legislation, safety, heat treatment, novel milk processing methods, the use of HACCP in milk processing, and the sensory profiling of market milks. "Milk Processing and Quality Management" is an invaluable reference book for all those involved in the dairy industry including food scientists, food technologists and qualitycontrol personnel. INDICE: Microbiology of raw and market milks. Quality control. International legislation. Safety. HACCP in milk processing.
- ISBN: 978-1-4051-4530-5
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 324
- Fecha Publicación: 01/01/2009
- Nº Volúmenes: 1
- Idioma: Inglés