Local cover image
Local cover image

Dairy processing handbook.

Material type: TextTextPublication details: Lund : Tetra Pak Processing Systems AB, 1995. Description: 436 p. : col. ill., charts ; 30 cmSubject(s): Dairy products | Dairy processing | Milk production | Dairy products industry | Dairying -- By-products | Perrotis College -- Bachelor of science degreeDDC classification: RES 637.1
Contents:
1. Primary production of milk. - - 2. The chemistry of milk. - - 3. Rheology. - - 4. Micro-organisms. - - 5. Collection and reception of milk. - - 6. Building-blocks of dairy processing. - 6.1. Heat exchanges. - 6.2. Centrifugal separators and milk fat standardisation systems. - 6.3. Homogenisers. - 6.4. Membrane filters. - 6.5. Evaporators. - 6.6. Deaerators. - 6.7. Pumps. - 6.8. Pipes, valves and fittings. - 6.9. Tanks. - 6.10. Process control. - 6.11. Service systems. - - 7. Designing a process line. - - 8. Pasteurised milk products. - - 9. Longlife milk. - - 10. Cultures and starter manufacture. - - 11. Cultured milk products. - - 12. Butter and dairy spreads. - - 13. Anhydrous milk fat. - - 14. Cheese. - - 15. Whey processing. - - 16. Condensed milk. - - 17. Milk powder. - - 18. Recombined milk products. - - 19. Ice cream. - - 20. Casein. - - 21. Cleaning of dairy equipment. - - 22. Dairy effluents.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Home library Collection Class number Status Date due Barcode Item reservations Course reserves
Course Reserves Course Reserves "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Bachelor degree RES 637.1 Dai (Browse shelf(Opens below)) Available (Overnight Loan Only) 13001425

Dairy Technology (BSc-FST) Spring semester

Total reservations: 0

Includes bibliographical references and index.

1. Primary production of milk. - - 2. The chemistry of milk. - - 3. Rheology. - - 4. Micro-organisms. - - 5. Collection and reception of milk. - - 6. Building-blocks of dairy processing. - 6.1. Heat exchanges. - 6.2. Centrifugal separators and milk fat standardisation systems. - 6.3. Homogenisers. - 6.4. Membrane filters. - 6.5. Evaporators. - 6.6. Deaerators. - 6.7. Pumps. - 6.8. Pipes, valves and fittings. - 6.9. Tanks. - 6.10. Process control. - 6.11. Service systems. - - 7. Designing a process line. - - 8. Pasteurised milk products. - - 9. Longlife milk. - - 10. Cultures and starter manufacture. - - 11. Cultured milk products. - - 12. Butter and dairy spreads. - - 13. Anhydrous milk fat. - - 14. Cheese. - - 15. Whey processing. - - 16. Condensed milk. - - 17. Milk powder. - - 18. Recombined milk products. - - 19. Ice cream. - - 20. Casein. - - 21. Cleaning of dairy equipment. - - 22. Dairy effluents.

Click on an image to view it in the image viewer

Local cover image
©2015 American Farm School, Thessaloniki
DIMITRIS & ALIKI PERROTIS LIBRARY
54 Marinou Antipa Str.
P.O. Box 60097, Thermi 57001, Thessaloniki, Greece