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Chemistry of Milk and Milk Products - Apple Academic Press

Cheese & Dairy

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Description

Milk and milk products are highly nutritious, but their low acidity creates an environment where pathogenic and spoilage-causing organisms can grow. This book addresses these challenges by exploring the specialized processes required to convert milk into safe, high-quality products. This volume provides a deep look into the manufacturing processes used to create various dairy goods. You will gain an understanding of the structural, physicochemical, and compositional changes that happen during manufacturing and storage. By studying these changes, readers can better understand their impact on final product quality. The text covers methods for converting milk into high-value, concentrated, and extended shelf-life products. It is an essential resource for those studying the science of dairy processing and the chemical properties that define milk and its derivatives. Whether you are looking into food safety or manufacturing innovations, this book offers a detailed look at the science behind dairy production.

Key Features

Explores the manufacturing processes used to convert raw milk into diverse and safe milk products.

Examines the structural, physicochemical, and compositional changes that occur during production and storage.

Provides insight into how manufacturing and storage methods impact the overall quality of dairy goods.

Covers methods for transforming milk into high-value, concentrated, and extended shelf-life products.

Addresses the science of preventing growth in pathogenic and spoilage-causing organisms in low-acidity milk.

Product Specifications

Format: hardcover
ASIN: 1774912244
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 01 September 2023
Listed Since: 05 April 2023

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Chemistry of Milk and Milk Products - Apple Academic Press

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