Encyclopedia of Dairy Sciences

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Zoology
Cover of the book Encyclopedia of Dairy Sciences by John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney, Elsevier Science
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Author: John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney ISBN: 9780123744074
Publisher: Elsevier Science Publication: March 25, 2011
Imprint: Academic Press Language: English
Author: John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney
ISBN: 9780123744074
Publisher: Elsevier Science
Publication: March 25, 2011
Imprint: Academic Press
Language: English

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

  • Fully reviewed, revised and updated with the latest developments in Dairy Science
  • Full color inserts in each volume illustrate key concepts
  • Extended index for easily locating information
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Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

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