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Milk and Milk Products : Technology, chemistry and microbiology

Author: Alan H Varnam; Jane P Sutherland
Publisher: Boston, MA : Springer US, 1994.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer­ mented milks, cream and butter. At a later date, successive advances in  Read more...
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Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alan H Varnam; Jane P Sutherland
ISBN: 9781461518136 146151813X
OCLC Number: 852788624
Description: 1 online resource (xi, 451 pages)
Contents: 1 Introduction --
2 Liquid milk and liquid milk products --
3 Concentrated and dried milk products --
4 Dairy protein products --
5 Cream and cream-based products --
6 Butter, margarine and spreads --
7 Cheese --
8 Fermented milks --
9 Ice cream and related products.
Responsibility: by Alan H. Varnam, Jane P. Sutherland.

Abstract:

At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy  Read more...

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