Springer Agents of Change: Enzymes in Milk and Dairy Products - Image 1

£148.21

It has never been this cheap. We have no record of a lower price.

£148 today · cheaper than every other day in the last 3 months

Springer Agents of Change: Enzymes in Milk and Dairy Products

Name: Springer Agents of Change: Enzymes in Milk and Dairy Products
Brand: Springer
Price: 148.21 GBP
Availability: InStock

Cheese & Dairy

Price Distribution

Price distribution over 30 days • 1 price levels

Days at Price

Price Analysis

Most common price: £148 (30 days, 100.0%)

Price range: £148 - £148

Price levels: 1 different prices over 30 days

Description

Explore the essential role of enzymology in dairy production with Agents of Change: Enzymes in Milk and Dairy Products from the Springer Food Engineering Series. Milk is a complex biological fluid containing a wide range of enzymes with diverse activities. Some enzymes have specific, identifiable functions, while others occur as a result of milk secretion mechanisms. Understanding these enzymatic processes is vital for maintaining the quality and production standards of almost every dairy product. As technology and processing techniques advance, the study of milk enzymology becomes increasingly important for professionals in the food engineering field. This book provides a deep look into how these biological components impact the manufacturing and final quality of milk and other dairy goods.

Key Features

Published by Springer as part of the professional Food Engineering Series.

Covers the complex biological nature of milk and its diverse enzyme activities.

Provides insights into how enzymes affect the quality of milk and dairy products.

Explains the relationship between milk secretion mechanisms and enzyme presence.

Addresses the impact of advancing technology and processing on dairy enzymology.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 3030554848
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 08 January 2022
Listed Since: 13 December 2021

Barcode

No barcode data available

It has never been this cheap. We have no record of a lower price.

Springer Agents of Change: Enzymes in Milk and Dairy Products

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

Wiley Handbook of Food Science and Technology 3 - Biochemistry

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

Stress Responses of Lactic Acid Bacteria (Food Microbiology and Food Safety)

Advances in Dairy Products - Wiley-Blackwell Science Book

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

Elsevier Dairy Processing: Improving Quality Book

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

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

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

Emerging Thermal and Nonthermal Technologies in Food Processing

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

Dairy Processing: Advanced Research to Applications

Dairy Processing and Quality Assurance

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

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

Health and Safety Aspects of Food Processing Technologies

Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Lactic Acid Bacteria: Fundamentals and Practice

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Immobilized β-Galactosidase-Mediated Conversion of Lactose: Process, Kinetics and Modeling Studies (Springer Theses)

It has never been this cheap. We have no record of a lower price.

Springer Agents of Change: Enzymes in Milk and Dairy Products

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

Wiley Handbook of Food Science and Technology 3 - Biochemistry

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

Stress Responses of Lactic Acid Bacteria (Food Microbiology and Food Safety)

Advances in Dairy Products - Wiley-Blackwell Science Book

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

Elsevier Dairy Processing: Improving Quality Book

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

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

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

Emerging Thermal and Nonthermal Technologies in Food Processing

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

Dairy Processing: Advanced Research to Applications

Dairy Processing and Quality Assurance

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

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

Health and Safety Aspects of Food Processing Technologies

Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Lactic Acid Bacteria: Fundamentals and Practice

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Immobilized β-Galactosidase-Mediated Conversion of Lactose: Process, Kinetics and Modeling Studies (Springer Theses)