Dairy Foods: Processing, Quality, and Analytical Techniques

Dairy Foods: Processing, Quality, and Analytical Techniques is a comprehensive book that covers the development and safety of dairy foods, including quality, predictive microbiology, food defense, and consumer perception. It also explores processing techniques and analytical methods such as time domain magnetic resonance, thermal analysis, and chemometric methods.

Format: Hardback
Length: 386 pages
Publication date: 23 September 2021
Publisher: Elsevier Science Publishing Co Inc

Dairy Foods: Processing, Quality, and Analytical Techniques is a comprehensive guide that delves into the intricate aspects of dairy food development, encompassing both theoretical and practical considerations. It offers valuable insights into the quality of dairy products, including raw milk quality, predictive microbiology, risk analysis, food defense, and food fraud. Furthermore, the book explores environmental factors, consumer perception, and the methods and practices employed in processing dairy products. It also examines analytical techniques such as time-domain magnetic resonance, thermal analysis, and chemometric methods, which are crucial in understanding the composition and characteristics of dairy foods. This resource is of immense value to researchers, practitioners, students, and anyone interested in the dairy industry, as it provides a thorough understanding of the various factors that contribute to the safety, quality, and innovation of dairy products.

Weight: 926g
Dimension: 198 x 242 x 28 (mm)
ISBN-13: 9780128204788