000 02202nam a22002297a 4500
003 St Aloysius Coll
005 20260303111503.0
008 260303b |||||||| |||| 00| 0 eng d
020 _a9788126563562
040 _cAL
041 _aEnglish
082 _a664.024
_bCHAD
100 _aRamesh C Chandan
_9257429
245 _aDairy ingredients for food processing
260 _aNew Delhi
_bWiley Blackwell
_c2017
300 _axii,592p
_bHB
_c24.5x18.5cm.
365 _2General
_a6277
_b₹3896.00
_c₹
_d₹4995.00
_e22%
_f23/02/2026
520 _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.
650 _2Food Processing
_aFood Technology
_9257430
700 _aKilara, Arun
_9257431
942 _2ddc
_cBK
999 _c240986
_d240986