This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.HACCP-Steering group awareness and understanding of HACCP concept 2 Identification and training of the HACCP team 3 ... At these levels, the presentation of the information is possible, either in the way in which it is produced, or withanbsp;...
|Title||:||Advanced Dairy Science and Technology|
|Author||:||Trevor Britz, Richard K. Robinson|
|Publisher||:||John Wiley & Sons - 2008-04-30|