Encyclopedia of Dairy Sciences 2nd Edition, Four-Volume set

John W. Fuquay

ISBN : 9780123744029
Publisher : Elsevier Science,U.S.A.
Publication Year : 2011
Imprint : Academic Press
CD Included : No
Pages : 4170
Binding : Hardback

List Price : US$1115.00

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Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.

This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

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Encyclopedia of Dairy Sciences 2nd Edition, Four-Volume set

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