Dairy foods : processing, quality, and analytical techniques

• Other Authors: Cruz, Adriano Gomes da (Editor), Ranadheera, C. Senaka (Editor), Nazzaro, Filomena (Editor), Mortazavian, Amir M. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Duxford : Woodhead Publishing, 2022.
• Subjects: Dairy products.; Dairy products > Analysis.; elektronické knihy; electronic books
• ISBN: 9780128204795; 0128204796; 9780128204788; 0128204788
• Physical Description: 1 online resource
• Item Description: Includes index.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.