02202nam a22002297a 4500 St Aloysius Coll 20260303111503.0 260303b |||||||| |||| 00| 0 eng d 9788126563562 AL English 664.024 CHAD Ramesh C Chandan 257429 Dairy ingredients for food processing New Delhi Wiley Blackwell 2017 xii,592p HB 24.5x18.5cm. General 6277 ₹3896.00 ₹ ₹4995.00 22% 23/02/2026 The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Food Processing Food Technology 257430 Kilara, Arun 257431 ddc BK 240986 240986 0 0 ddc 0 0 FST SACPG SACPG 2026-02-27 Biblios Book Point 3896.00 0 664.024 CHAD PG025233 2026-03-03 11:17:02 4995.00 0000-00-00 BK