Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering) - Image 1

£180.00

CRC Press Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Name: Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)
Brand: CRC Press
Price: 180.0 GBP
Availability: InStock

Low Fat

Same price for 12 weeks. Today is much like next week.

£180 for 81 days straight · last change was Oct 2025

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 582 days • 582 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 582 days • 4 price levels

Days at Price

Current Price

Price Analysis

Most common price: £173 (428 days, 73.5%)

Price range: £170 - £183

Price levels: 4 different prices over 582 days

Description

Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food industry, and consequently, the relevance of several processing technologies used for milk transformation. However, the complex nature of dairy and its biological properties continue to pose a major challenge for process engineers. Engineering Aspects of Milk and Dairy Products provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues related to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field. Uses Case Studies to Highlight Important Aspects of Bioseparation Demonstrating what occurs throughout the production chain, the book incorporates case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose. In addition to covering food quality assurance systems, the use of the microcalorimetry and thermodynamics analysis methods to evaluate the stability of dairy products is also detailed. With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1420090224
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 24 November 2009
Listed Since: 21 May 2008

Barcode

No barcode data available

CRC Press Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Same price for 12 weeks. Today is much like next week.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Concentrated and Dried Dairy Products (Food Science and Technology)

Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects (Innovations in Agricultural & Biological Engineering)

Dairy Processing: Advanced Research to Applications

Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Dairy Processing and Quality Assurance

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Milk Proteins: From Expression to Food (Food Science and Technology)

Improving the Safety and Quality of Milk: Pt. 2: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Safety and Quality of Milk: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Dairy Powders and Concentrated Products: 9 (Society of Dairy Technology)

Fundamentals of Dairy Chemistry

Milk and Dairy Foods: Their Functionality in Human Health and Disease

Milk Processing and Quality Management (Society of Dairy Technology)

Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)

Advanced Dairy Science and Technology

Dairy Engineering: Advanced Technologies and Their Applications (Innovations in Agricultural & Biological Engineering)

Milk: Nutrition, Consumption, and Health (Food and Beverage Consumption and Health)

Handbook of Functional Dairy Products: 6 (Functional Foods and Nutraceuticals)

Achieving Sustainable Production of Milk: Volume 1: Milk Composition, Genetics and Breeding (Burleigh Dodds Series in Agricultural Science)

Modern Dairy Technology: Volume 2 Advances in Milk Products

Milk Consumption & Health (Food and Beverage Consumption and Health)

Milk Proteins: From Expression to Food (Food Science and Technology)