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Discover a wealth of knowledge in 'Milk and Milk Processing: Vol.01: Dairy Technology' by Shivashraya Singh, a comprehensive resource dedicated to the latest advances in Dairy Technology. This expertly crafted hardback book serves as an essential guide for students and professionals alike, delving into the chemical, physical, and microbiological characteristics of milk. Learn about the crucial processing and preservation techniques that ensure both product quality and public health safety. Reflecting the interdisciplinary nature of Dairy Technology, this volume supports students enrolled in university programs and provides dairy professionals with a vital reference tool. It's more than just a textbook—it's an invaluable resource that integrates knowledge from chemistry, biochemistry, microbiology, and process engineering, creating a holistic view of the dairy industry.
Key Features
| Features | Description |
|---|---|
| Author | Shivashraya Singh |
| Format | Hardback |
| Educational Target | Undergraduate and Postgraduate Students |
| Reference for Professionals | Dairy Professionals |
| Comprehensive Coverage | Includes physicochemical and microbiological characteristics, processing and preservation techniques |
| Interdisciplinary Approach | Integrates concepts from chemistry, biochemistry, microbiology, and process engineering |
| Attributes | Description |
|---|---|
| Book Title | Milk and Milk Processing: Vol.01: Dairy Technology |
| ISBN | 978-XXXXXX |
| Number of Pages | 350 Pages |
| Publisher | XYZ Publications |
| Publication Year | 2023 |
| Content Structure | Part I: Physicochemical and Microbiological Characteristics of Milk, Part II: Processing and Preservation of Milk |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers the chemical, physical, and microbiological characteristics of milk, incorporating processing and preservation techniques critical for maintaining product quality and safety.
Absolutely! This book is designed to meet the educational needs of undergraduate and postgraduate students as well as serve as a comprehensive reference for dairy professionals.
The volume integrates essential aspects from chemistry, biochemistry, microbiology, and process engineering, providing a robust interdisciplinary approach to Dairy Technology.
The book is divided into two main parts: Part I focuses on the physicochemical and microbiological characteristics of milk, while Part II addresses the processing and preservation of milk.
Yes, it serves as a valuable resource for research due to its comprehensive examination of both fundamental concepts and advanced processing techniques relevant in the dairy industry.
Brand: nipa
Country Of Origin: India
The primary objective of the book is to offer comprehensive and up-to-date information on the various aspects of Dairy Technology, which is the process of transforming milk into a wide range of dairy products. The book covers the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation techniques that are critical for ensuring product quality and public health. The discipline of Dairy Technology is supported by a range of scientific disciplines, including chemistry, biochemistry, microbiology, and process engineering, and the book reflects the latest advances in these fields. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals who require a comprehensive reference on the subject. The book is not an attempt to compete with other books or to claim superiority.
The primary objective of the book is to offer comprehensive and up-to-date information on the various aspects of Dairy Technology, which is the process of transforming milk into a wide range of dairy products. The book covers the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation techniques that are critical for ensuring product quality and public health. The discipline of Dairy Technology is supported by a range of scientific disciplines, including chemistry, biochemistry, microbiology, and process engineering, and the book reflects the latest advances in these fields. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals who require a comprehensive reference on the subject. The book is not an attempt to compete with other books or to claim superiority, but rather it is an effort to provide a comprehensive resource that covers all aspects of Dairy Technology.
Content
Volume1: Milk And Milk Processing: Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks
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