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.
|Produto sob encomenda||Sim|
|Marca||SPRINGER VERLAG POD|
|Ano da edição||1995|
|Número de Páginas||184|