Dairy Technology: Set of 2 Vols. (Set Price)

By Shivashraya Singh

SKU: 9789381450994

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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. 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, 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. Contents VOL. 1: MILK AND MILK PROCESSING Preface Part I: Physicochemical and Microbiological Characteristics of Milk Chapter 01. Definition and Composition of Milk Chapter 02. Nutritive Value of Milk Chapter 03. Physical and Physicochemical Properties of Milk Chapter 04. Microbiology of Milk Part II. Processing and Preservation of Milk Chapter 05. Processing and Preservation of Milk Chapter 06. Membrane and Alternate Technologies Chapter 07. Packaging and Distribution of Milk Chapter 08. Special Milks References Index Contents VOL. 2: DAIRY PRODUCTS AND QUALITY ASSURANCE Preface Part I: Manufacturing of Dairy Products Chapter 01. Fat-Rich Dairy Products Chapter 02. Fermented Dairy Products Chapter 03. Starter Cultures Chapter 04. Cheese Technology Chapter 05. Heat Desiccated Products Chapter 06. Concentrated Milks Chapter 07. Drying of Milk and Milk Products Chapter 08. Ice Cream and Frozen Dessert Chapter 09. Dairy Byproducts Chapter 10. Functional Dairy Foods Chapter 11. Cleaning and Sanitation Part II: Quality Assurance Chapter 12. Quality Assurance References Index About the Author : Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal � 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal � 132 001, Haryana, India

Details

Details

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. 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, 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. Contents VOL. 1: MILK AND MILK PROCESSING Preface Part I: Physicochemical and Microbiological Characteristics of Milk Chapter 01. Definition and Composition of Milk Chapter 02. Nutritive Value of Milk Chapter 03. Physical and Physicochemical Properties of Milk Chapter 04. Microbiology of Milk Part II. Processing and Preservation of Milk Chapter 05. Processing and Preservation of Milk Chapter 06. Membrane and Alternate Technologies Chapter 07. Packaging and Distribution of Milk Chapter 08. Special Milks References Index Contents VOL. 2: DAIRY PRODUCTS AND QUALITY ASSURANCE Preface Part I: Manufacturing of Dairy Products Chapter 01. Fat-Rich Dairy Products Chapter 02. Fermented Dairy Products Chapter 03. Starter Cultures Chapter 04. Cheese Technology Chapter 05. Heat Desiccated Products Chapter 06. Concentrated Milks Chapter 07. Drying of Milk and Milk Products Chapter 08. Ice Cream and Frozen Dessert Chapter 09. Dairy Byproducts Chapter 10. Functional Dairy Foods Chapter 11. Cleaning and Sanitation Part II: Quality Assurance Chapter 12. Quality Assurance References Index About the Author : Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal � 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal � 132 001, Haryana, India

Additional Info

Additional Info

Author Shivashraya Singh
ISBN 9789381450994
Publisher NIPA
Year of Publication 2014
Binding HB

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