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Milk and Milk Processing: Vol.01: Dairy Technology (Hardback, Shivashraya Singh)

Name: Milk and Milk Processing: Vol.01: Dairy Technology (Hardback, Shivashraya Singh)
Brand: nipa
SKU: 8443827
Price: 229 USD
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Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

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nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

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2017

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1–10

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07AAFCN8621E1ZJ

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Overview

The primary objective of the book is to offer comprehensive and up-to-date information on the various aspects of Dairy Technology, which is the process of transforming milk into a wide range of dairy products. The book covers the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation techniques that are critical for ensuring product quality and public health. The discipline of Dairy Technology is supported by a range of scientific disciplines, including chemistry, biochemistry, microbiology, and process engineering, and the book reflects the latest advances in these fields. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals who require a comprehensive reference on the subject. The book is not an attempt to compete with other books or to claim superiority.

Product Description

Content

Volume1: Milk And Milk Processing: Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks

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Specifications

Book Title	Milk and Milk Processing: Vol.01: Dairy Technology
ISBN	978-XXXXXX
Number of Pages	350 Pages
Publisher	XYZ Publications
Publication Year	2023
Content Structure	Part I: Physicochemical and Microbiological Characteristics of Milk, Part II: Processing and Preservation of Milk

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Category	books and stationery > books and publications > electronic books
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

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Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
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Minimum order	1 Unit
Lead time	On request
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Milk and Milk Processing: Vol.01: Dairy Technology (Hardback, Shivashraya Singh). Answers compiled from verified sellers' commercial terms and platform data.

Q: What areas does this book cover regarding milk processing?

A: The book covers the chemical, physical, and microbiological characteristics of milk, incorporating processing and preservation techniques critical for maintaining product quality and safety.

Q: Is this book suitable for both students and professionals?

A: Absolutely! This book is designed to meet the educational needs of undergraduate and postgraduate students as well as serve as a comprehensive reference for dairy professionals.

Q: What scientific disciplines does this book integrate?

A: The volume integrates essential aspects from chemistry, biochemistry, microbiology, and process engineering, providing a robust interdisciplinary approach to Dairy Technology.

Q: How is the content of the book structured?

A: The book is divided into two main parts: Part I focuses on the physicochemical and microbiological characteristics of milk, while Part II addresses the processing and preservation of milk.

Q: Can this book be used for research on dairy technology?

A: Yes, it serves as a valuable resource for research due to its comprehensive examination of both fundamental concepts and advanced processing techniques relevant in the dairy industry.

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