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- Publisher: Apple Academic Press
- ISBN-10: 1774913097
- ISBN-13: 9781774913093
- Format: 15.6 x 23.4 x 2.4 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Analytical Methods for Milk and Milk Products (e-book) (used book) | bookbook.eu
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Description
This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards.
The first section looks at physicochemical analysis of concentrated milk products, highlighting the different standard methods for physicochemical analysis of condensed and evaporated milk, milk powder and infant milk formula, and khoa and khoa-based sweets. The volume then discusses physicochemical analysis of fermented and coagulated products; it deals with physicochemical and compositional analysis of different dairy products including paneer and channa, cheese and cheese spreads, casein, caseinates, whey powder, and fermented milk products. The last section explains the analysis of food additives and nutraceuticals in dairy products, describing the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet the technological quality.
The other volumes are:
Volume 1: Sampling Methods, Chemical, and Compositional Analysis
Volume 3: Microbiological Analysis is forthcoming.
Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.14:24:58
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Apple Academic Press
- ISBN-10: 1774913097
- ISBN-13: 9781774913093
- Format: 15.6 x 23.4 x 2.4 cm, hardcover
- Language: English English
This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards.
The first section looks at physicochemical analysis of concentrated milk products, highlighting the different standard methods for physicochemical analysis of condensed and evaporated milk, milk powder and infant milk formula, and khoa and khoa-based sweets. The volume then discusses physicochemical analysis of fermented and coagulated products; it deals with physicochemical and compositional analysis of different dairy products including paneer and channa, cheese and cheese spreads, casein, caseinates, whey powder, and fermented milk products. The last section explains the analysis of food additives and nutraceuticals in dairy products, describing the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet the technological quality.
The other volumes are:
Volume 1: Sampling Methods, Chemical, and Compositional Analysis
Volume 3: Microbiological Analysis is forthcoming.
Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.
Reviews