£124.18

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

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Description

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
04 October 2019
Listed Since
07 March 2019

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