02367nam a22002417a 4500003001700000005001700017008004100034020001800075040000700093041001200100082001800112100002900130245004200159260003700201300003100238365006400269520153800333650004501871700002501916942001201941999001901953952015301972St Aloysius Coll20260303111503.0260303b        |||||||| |||| 00| 0 eng d  a9788126563562  cAL  aEnglish  a664.024bCHAD  aRamesh C Chandan9257429  aDairy ingredients for food processing  aNew DelhibWiley Blackwellc2017  axii,592pbHBc24.5x18.5cm.  2Generala6277b₹3896.00c₹d₹4995.00e22%f23/02/2026  aThe 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.  2Food ProcessingaFood Technology9257430  aKilara, Arun9257431  2ddccBK  c240986d240986  00102ddc40708FSTaSACPGbSACPGd2026-02-27eBiblios Book Pointg3896.00l0o664.024 CHADpPG025233r2026-03-03 11:17:02v4995.00w0000-00-00yBK