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Concentrated and Dried Dairy Products
Presents a comprehensive overview of the latest technology and techniques used in the manufacture of concentrated and dried dairy products. Identifies each group's theoretical background and basic principles, examines the relationship between technology and product quality, and discusses new developments in equipment. Examines the technologies behind traditional concentrated and dried dairy products as well as such special products as whey protein products, casein, recombined milk, lactose, infant formulas, etc. For food and dairy scientists, technologists, engineers, and professionals in related food industries.
Encyclopedia of Chemical Technology
A single reference for chemical technologists. The fourth edition includes expanded analytical chemistry information and the inclusion of CAS Registry Numbers. This is the 27-volume set.
