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Milk science and technology: milk processing.

Science et technologie du lait : transformation du lait.

Author(s) : Fondation de Technologie laitière du Québec, VIGNOLA C. L.

Type of monograph: Book

Summary

This collaborative book published by the Milk Technology Foundation of Quebec introduces fundamental concepts and is aimed at players in the milk processing industry. Extract from the table of contents: composition, physicochemical properties, nutritional value, technological quality and techniques for analysing milk; milk microbiology; unitary operations (matter balance, energy balance and heat transfer, heat treatments, process automation, new technologies and future prospects); consumer milk (manufacturing stages, storage, defects); butter and dairy fat fractions; cheese; frozen dairy products; fermented dairy products; dairy ingredients; hygiene and safety in the milk industry.

Details

  • Original title: Science et technologie du lait : transformation du lait.
  • Record ID : 2004-2050
  • Languages: French
  • Subject: Regulation, General information
  • Publication: Presses internationales Polytechnique - Canada/Canada
  • Publication date: 2002
  • ISBN: 255301029X
  • Source: Source: ed. 2; 640 p. (17 x 24.7); fig.; tabl.; ref.; index; CAD 75.
  • Document available for consultation in the library of the IIR headquarters only.

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