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![]( "Buchcover ISBN 9781444301656")
„It should be noted that this book is undeniable valuable for theproduction of safe food of animal origin because, in spite of theimplement HACCP system, the incidence of food poisoning does notdiminish, which justifies the need to improve these systems.“(International Journal of Dairy Technology, February2011)
„The book is a welcome and overdue replacement for thePasteurization Manual from the Society of Dairy Technology. It hassucceeded in bringing up to date all aspects of quality managementof liquid milk. The section on HACCP is well documented and is ofconsiderable practical value. It is a must for all those involvedin production of liquid milks, and should become compulsory readingfor students and new entrants to the milk and milk productsindustry.“ ( Journal of Dairy Technology, August 2009)
Milk Processing and Quality Management
herausgegeben von A. Y. TamimeThe Society of Dairy Technology (SDT) has joined withWiley-Blackwell to produce a series of technical dairy-relatedhandbooks providing an invaluable resource for all those involvedin the dairy industry; from practitioners to technologists workingin both traditional and modern large-scale dairy operations.
The fifth volume in the series, Milk Processing and QualityManagement, provides timely and comprehensive guidance on theprocessing of liquid milks by bringing together contributions fromleading experts around the globe. This important book covers allmajor aspects of hygienic milk production, storage and processingand other key topics such as:
* Microbiology of raw and market milks
* Quality control
* International legislation
* Safety
* HACCP in milk processing
All those involved in the dairy industry including foodscientists, food technologists, food microbiologists, food safetyenforcement personnel, quality control personnel, dairy industryequipment suppliers and food ingredient companies should find muchof interest in this commercially important book which will alsoprovide libraries in dairy and food research establishments with avaluable reference for this important area.
The fifth volume in the series, Milk Processing and QualityManagement, provides timely and comprehensive guidance on theprocessing of liquid milks by bringing together contributions fromleading experts around the globe. This important book covers allmajor aspects of hygienic milk production, storage and processingand other key topics such as:
* Microbiology of raw and market milks
* Quality control
* International legislation
* Safety
* HACCP in milk processing
All those involved in the dairy industry including foodscientists, food technologists, food microbiologists, food safetyenforcement personnel, quality control personnel, dairy industryequipment suppliers and food ingredient companies should find muchof interest in this commercially important book which will alsoprovide libraries in dairy and food research establishments with avaluable reference for this important area.
