Engineering aspects of milk and dairy products
Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. It discusses food safety and preservation as well as packaging and quality control. It also details a number of analysis methods, including sp...
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press/Taylor & Francis Group ,
c2010
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| Series: | Contemporary food engineering
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| Subjects: |
Table of Contents:
- 1. Physical chemistry of colloidal systems applied to food engineering
- 2. Bioseparation processes
- 3. Applications of membrane technologies in the dairy industry
- 4. Aqueous two-phase systems applied to whey protein separation
- 5. Techniques applied to chromatographic product manufacturing
- 6. Crystallization of lactose and whey protein
- 7. Novel technologies for milk processing
- 8. Active and intelligent packaging for milk and milk products
- 9. Microcalorimetry: a food science and engineering approach
- 10. Potential applications of whey proteins in the medical field