Frank Harding

(Author)

Milk QualityHardcover, 31 December 1995

Milk Quality
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Part of Series
Chapman & Hall Food Science Book
Print Length
166 pages
Language
English
Publisher
Springer
Date Published
31 Dec 1995
ISBN-10
0834213451
ISBN-13
9780834213456

Description

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

Product Details

Author:
Frank Harding
Book Format:
Hardcover
Country of Origin:
US
Date Published:
31 December 1995
Dimensions:
23.39 x 15.6 x 1.27 cm
ISBN-10:
0834213451
ISBN-13:
9780834213456
Language:
English
Location:
New York, NY
Pages:
166
Publisher:
Weight:
435.45 gm

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