Dairy technology : principles of milk properties and processes /
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| Imprint: | New York : Marcel Dekker, c1999. |
|---|---|
| Description: | xvii, 727 p. : ill. ; 24 cm. |
| Language: | English |
| Series: | Food science and technology ; 90 Food science and technology (Marcel Dekker, Inc.) ; 90. |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4451495 |
MARC
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| 005 | 20031020181700.0 | ||
| 008 | 980925s1999 nyua b 001 0 eng | ||
| 010 | |a 98045746 | ||
| 020 | |a 082470228X (alk. paper) | ||
| 035 | |a 98045746 | ||
| 040 | |a DLC |c DLC |d DLC |d OCoLC |d OrLoB-B | ||
| 050 | 0 | 0 | |a SF250.5 |b .D385 1999 |
| 082 | 0 | 0 | |a 637/.1 |2 21 |
| 245 | 0 | 0 | |a Dairy technology : |b principles of milk properties and processes / |c P. Walstra ... [et al.]. |
| 260 | |a New York : |b Marcel Dekker, |c c1999. | ||
| 300 | |a xvii, 727 p. : |b ill. ; |c 24 cm. | ||
| 336 | |a text |b txt |2 rdacontent |0 http://id.loc.gov/vocabulary/contentTypes/txt | ||
| 337 | |a unmediated |b n |2 rdamedia |0 http://id.loc.gov/vocabulary/mediaTypes/n | ||
| 338 | |a volume |b nc |2 rdacarrier |0 http://id.loc.gov/vocabulary/carriers/nc | ||
| 490 | 1 | |a Food science and technology ; |v 90 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |g Pt. I. |t Milk -- |g 1. |t Composition, Structure, and Properties -- |g 2. |t Milk Components -- |g 3. |t Colloidal Particles of Milk -- |g 4. |t Microbiology of Milk -- |g Pt. II. |t Processes -- |g 5. |t General Aspects -- |g 6. |t Heat Treatment -- |g 7. |t Centrifugation -- |g 8. |t Homogenization -- |g 9. |t Concentration Process -- |g 10. |t Cooling and Freezing -- |g 11. |t Lactic Fermentations -- |g 12. |t Fouling, Cleaning, and Disinfection -- |g 13. |t Packing -- |g Pt. III. |t Milk Products -- |g 14. |t Milk for Liquid Consumption -- |g 15. |t Cream Products -- |g 16. |t Concentrated Milks -- |g 17. |t Milk Powder -- |g 18. |t Protein Preparations -- |g 19. |t Butter -- |g 20. |t Fermented Milks -- |g Pt. IV. |t Cheese -- |g 21. |t Principles of Cheese Making -- |g 22. |t Process Steps -- |g 23. |t Cheese Ripening and Properties -- |g 24. |t Microbial Defects -- |g 25. |t Cheese Varieties. |
| 650 | 0 | |a Dairy processing. |0 http://id.loc.gov/authorities/subjects/sh85035451 | |
| 650 | 0 | |a Milk. |0 http://id.loc.gov/authorities/subjects/sh85085317 | |
| 650 | 0 | |a Dairy products. |0 http://id.loc.gov/authorities/subjects/sh85035453 | |
| 650 | 7 | |a Dairy processing. |2 fast |0 http://id.worldcat.org/fast/fst00886945 | |
| 650 | 7 | |a Dairy products. |2 fast |0 http://id.worldcat.org/fast/fst00886959 | |
| 650 | 7 | |a Milk. |2 fast |0 http://id.worldcat.org/fast/fst01021615 | |
| 700 | 1 | |a Walstra, Pieter. |0 http://id.loc.gov/authorities/names/n84102255 |1 http://viaf.org/viaf/69034331 | |
| 830 | 0 | |a Food science and technology (Marcel Dekker, Inc.) ; |v 90. | |
| 901 | |a ToCBNA | ||
| 903 | |a HeVa | ||
| 035 | |a (OCoLC)40076621 | ||
| 929 | |a cat | ||
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| 928 | |t Library of Congress classification |a SF250.5.D385 1999 |l JCL |c JCL-Sci |i 4276825 | ||
| 927 | |t Library of Congress classification |a SF250.5.D385 1999 |l JCL |c JCL-Sci |e CRERAR |b 57544788 |i 7046777 | ||
