Milk products
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Milk products by William Clunie Harvey

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Published by H.K. Lewis in London .
Written in English


Book details:

Edition Notes

Previous ed. : 1937.

Statementby Wm. Clunie Harvey and Harry Hill.
ContributionsHill, Harry.
ID Numbers
Open LibraryOL13801206M

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The author explains everything, from the science (the how and why) behiind making dairy products, the different types of starter cultures, how ingredients behave and their purposes, essential kitchen equipment, as well as very clear recipes for: butters (such as ghee, compound butter, cultured butter), fermented dairy (yogurt, true buttermilk, kefir, sour cream and /5(68). Milk and Milk Products Technology, chemistry and microbiology. Authors: Varnam, A., Sutherland, Jane P. Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. About the book. Description. Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk.

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products /5(3). The stories of your life should last several lifetimes. At the heart of MILK is a deep belief in the enduring beauty and value of beautifully printed objects. We combine traditional book making techniques with the latest printing technology to create photo books that will be cherished not only by your family, but for generations to come. Milk is of the most nutritious foods there is to the human body and makes a significant contribution to meet our need for calcium, vitamins B 2 and B 12, iodine, potassium and phosphorous. The FAO considers milk of such importance in human nutrition that it recommends servings of milk or other dairy products every day. 1 - Milk biochemistry A.L. Kelly and L. Bach Larsen. Pages Abstract: As milk is the key base raw material for all dairy products, the safety and quality of such products are heavily influenced by the characteristics of the milk.