From Farm to Table
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From Farm to Table
The Science of Milk and Dairy Products
Cogan, Tim; Kelly, Alan; Fox, PAtrick
Oxford University Press Inc
01/2025
296
Dura
9780197580998
Pré-lançamento - envio 15 a 20 dias após a sua edição
Descrição não disponível.
Preface
Chapter 1: Mammals and milk production
Chapter 2: The chemistry of milk components
Chapter 3: Dairy microbiology
Chapter 4: Cheese and fermented milk starters
Chapter 5: Pasteurised and long-life milk
Chapter 6: Cheese: principles and varieties
Chapter 7: Fermented milks
Chapter 8: Butter
Chapter 9: Concentrated and dried dairy products
Chapter 10: Milk fractions and ingredients
Chapter 11: Ice cream
Chapter 12: Human milk and infant formula
Chapter 1:3 Chocolate
Chapter 14: Packaging
Chapter 15: New developments and future trends
Endnotes and bibliography
Chapter 1: Mammals and milk production
Chapter 2: The chemistry of milk components
Chapter 3: Dairy microbiology
Chapter 4: Cheese and fermented milk starters
Chapter 5: Pasteurised and long-life milk
Chapter 6: Cheese: principles and varieties
Chapter 7: Fermented milks
Chapter 8: Butter
Chapter 9: Concentrated and dried dairy products
Chapter 10: Milk fractions and ingredients
Chapter 11: Ice cream
Chapter 12: Human milk and infant formula
Chapter 1:3 Chocolate
Chapter 14: Packaging
Chapter 15: New developments and future trends
Endnotes and bibliography
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Preface
Chapter 1: Mammals and milk production
Chapter 2: The chemistry of milk components
Chapter 3: Dairy microbiology
Chapter 4: Cheese and fermented milk starters
Chapter 5: Pasteurised and long-life milk
Chapter 6: Cheese: principles and varieties
Chapter 7: Fermented milks
Chapter 8: Butter
Chapter 9: Concentrated and dried dairy products
Chapter 10: Milk fractions and ingredients
Chapter 11: Ice cream
Chapter 12: Human milk and infant formula
Chapter 1:3 Chocolate
Chapter 14: Packaging
Chapter 15: New developments and future trends
Endnotes and bibliography
Chapter 1: Mammals and milk production
Chapter 2: The chemistry of milk components
Chapter 3: Dairy microbiology
Chapter 4: Cheese and fermented milk starters
Chapter 5: Pasteurised and long-life milk
Chapter 6: Cheese: principles and varieties
Chapter 7: Fermented milks
Chapter 8: Butter
Chapter 9: Concentrated and dried dairy products
Chapter 10: Milk fractions and ingredients
Chapter 11: Ice cream
Chapter 12: Human milk and infant formula
Chapter 1:3 Chocolate
Chapter 14: Packaging
Chapter 15: New developments and future trends
Endnotes and bibliography
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
