Dairy microbiology handbook / edited by Richard K. Robinson.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further proce...
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Wiley Interscience,
[2002]
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| Edition: | Third edition. |
| Subjects: |
| Summary: | Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded third edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, update the discipline's authoritative text with the latest safety research, guidelines, and information.--BOOK COVER. |
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| Item Description: | "The microbiology of milk and milk products"--Cover p. 1. Rev ed. of: Dairy microbiology. 1990. |
| Physical Description: | xiv, 765 pages : illustrations ; 25 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0471385964 9780471385967 |