Milk Processing and Quality Management
Adnan Tamime (Editor), A. Y. Tamime, Society of Dairy Technology StaffBooks.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Overview
"Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: microbiology of raw and market milks; quality control; international legislation; safety; and HACCP in milk processing." All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.Synopsis
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.
The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:
- Microbiology of raw and market milks
- Quality control
- International legislation
- Safety
- HACCP in milk processing
All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Editorials
From the Publisher
"It should be noted that this book is undeniable valuable for the production of safe food of animal origin because, in spite of the implement HACCP system, the incidence of food poisoning does not diminish, which justifies the need to improve these systems." (International Journal of Dairy Technology, February 2011)“The book is a welcome and overdue replacement for the Pasteurization Manual from the Society of Dairy Technology. It has succeeded in bringing up to date all aspects of quality management of liquid milk. The section on HACCP is well documented and is of considerable practical value. It is a must for all those involved in production of liquid milks, and should become compulsory reading for students and new entrants to the milk and milk products industry.” ( Journal of Dairy Technology, August 2009)