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Milk science and technology. Principles and applications.

Science et technologie du lait. Principes et applications.

Author(s) : BROCHU E., DUMAIS R., JULIEN J. P., NADEAU J. P., RIEL R.

Type of monograph: Book

Summary

This book is the fruit of the collective efforts of over 30 specialists in the field of milk. It covers the main aspects of the dairy industry: scientific, technological and economic. Extract from the contents: composition and physiochemical structure of milk; nutritional value of milk; the microbiology of milk; production and collection of milk; dairy industry engineering; treatment and processing in the dairy industry; milk for the retail market; butter; cheese; condensed milks and milk powder; ice cream; fermented milk and dairy products; milk by-products; dairy mathematics; hygiene in the dairy industry; automation; energy saving; trends in the Canadian dairy industry; authorities and regulatory agencies; marketing of dairy products.

Details

  • Original title: Science et technologie du lait. Principes et applications.
  • Record ID : 1998-2604
  • Languages: French
  • Subject: Regulation
  • Publication: Les Presses de l'Université Laval - Canada/Canada
  • Publication date: 1984
  • ISBN: 2763770495
  • Source: Source: 532 p. (15.5 x 23.5); fig.; tabl.; index.
  • Document available for consultation in the library of the IIR headquarters only.

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