Improving the safety and quality of milk. Volume 2, Improving quality in milk products /
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk...
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| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Oxford : Boca Raton :
Woodhead Pub. ; CRC Press,
2010.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 189. |
| Subjects: | |
| ISBN: | 9781613441022 1613441029 9781845699437 1845699432 9781845698065 1845698061 |
| Physical Description: | 1 online resource (xxii, 506 pages) : illustrations. |
Cover
Table of contents
| LEADER | 05369cam a2200445 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn771916798 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 120109s2010 enka ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d OCLCQ |d ZCU |d OCLCQ |d KNOVL |d UV0 |d OCLCQ |d STF |d OCLCQ |d ESU |d UAB |d D6H |d OCLCQ |d CEF |d RRP |d OTZ |d LVT |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d OCLCL |d SXB | ||
| 020 | |a 9781613441022 |q (electronic bk.) | ||
| 020 | |a 1613441029 |q (electronic bk.) | ||
| 020 | |a 9781845699437 | ||
| 020 | |a 1845699432 | ||
| 020 | 0 | |a 9781845698065 | |
| 020 | |a 1845698061 | ||
| 035 | |a (OCoLC)771916798 |z (OCoLC)756267650 |z (OCoLC)1229178767 | ||
| 245 | 0 | 0 | |a Improving the safety and quality of milk. |n Volume 2, |p Improving quality in milk products / |c edited by Mansel W. Griffiths. |
| 246 | 3 | 0 | |a Improving quality in milk products |
| 260 | |a Oxford : |b Woodhead Pub. ; |a Boca Raton : |b CRC Press, |c 2010. | ||
| 300 | |a 1 online resource (xxii, 506 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 189 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The role of milk in the diet / H. Bishop MacDonald -- The health aspects of milk / M. de Vrese [and others] -- 'Designer' milks : functional foods from milk / M. Boland -- Understanding and preventing consumer milk microbial spoilage and chemical deterioration / M. Heyndrickx [and others] -- Effects of packaging on milk quality and safety / M. Kontominas -- Sensory evaluation of milk / K.W. Chapman -- Instrumental measurement of milk flavour and colour / K. Cadwallader -- Analysing and improving the mineral content of milk / F. Gaucheron -- Improving the level of vitamins in milk / B. Graulet -- Managing the environmental impact of the dairy industry : the business case for sustainability / R. Pagan, N. Price and P. Prasad -- Improving organic milk / R. Weller -- Improving goat milk / Y. Park -- Improving the quality and safety of sheep milk / R. Bencini [and others] -- Improving buffalo milk / M. Guo and G. Hendricks -- Milk quality requirements for yoghurt-making / R.K. Robinson and M.S.Y. Haddadin -- Milk quality requirements for cheesemaking / S. Skeie -- Trends in infant formulas : a dairy perspective / R. Floris [and others] -- Applications of milk components in products other than foods / J.-L. Audic and B. Chaufer. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based productsReviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral contentDiscusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Dairy products |x Quality control. | |
| 650 | 0 | |a Dairy processing |x Quality control. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Griffiths, Mansel. | |
| 776 | 0 | 8 | |i Print version: |t Improving the safety and quality of milk. Volume 2, Improving quality in milk products. |d Oxford : Woodhead Pub. ; Boca Raton : CRC Press, 2010 |z 9781439836392 |w (OCoLC)466361008 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 189. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpISQMVIQ2/improving-the-safety?kpromoter=marc |y Full text |
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