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Dairy Handbook

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Content:

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

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