Free Ebook Encyclopedia of Dairy SciencesFrom Academic Press
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Encyclopedia of Dairy SciencesFrom Academic Press
Free Ebook Encyclopedia of Dairy SciencesFrom Academic Press
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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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated 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.
- Fully reviewed, revised and updated with the latest developments in Dairy Science
- Full color inserts in each volume illustrate key concepts
- Extended index for easily locating information
- Sales Rank: #2931972 in eBooks
- Published on: 2011-03-25
- Released on: 2011-03-25
- Format: Kindle eBook
Review
"...Highly recommended." --Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library
"This encyclopedia should be in every library dealing with dairy science..." --International Dairy Journal
"The four-volume reference work serves as a complete resource guide for dairy science students, researchers, practitioners and industry personnel. Dairy cattle, their milk and milk products are the main emphases of the encyclopedia, but it also includes articles on other milk-producing animals, such as goats, sheep, horses, camels and Northern Scandinavian reindeer. There are articles specifically on economics and trade issues related to milk and milk products." --DeltaFarm Press.com
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