did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9781420090222

Engineering Aspects of Milk and Dairy Products

by ;
  • ISBN13:

    9781420090222

  • ISBN10:

    1420090224

  • Format: Hardcover
  • Copyright: 2009-11-24
  • Publisher: CRC Press

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $230.00 Save up to $85.10
  • Rent Book $144.90
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    USUALLY SHIPS IN 3-5 BUSINESS DAYS
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?

Summary

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses food safety and preservation as well as packaging and quality control. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, lactose, and salts are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details a number of analysis methods, including spectroscopy, colorimetry, polarimetry, liquid chromatography, and calorimetry, along with food quality assurance systems and manufacturing practices.

Table of Contents

Series Editor's Prefacep. ix
Prefacep. xi
Series Editorp. xiii
The Editorsp. xv
Acknowledgmentp. xvii
Contributorsp. xix
Physical Chemistry of Colloidal Systems Applied to Food Engineeringp. 1
Bioseparation Processesp. 27
Applications of Membrane Technologies in the Dairy Industryp. 33
Aqueous Two-Phase Systems Applied to Whey Protein Separationp. 57
Techniques Applied to Chromatographic Product Manufacturingp. 81
Crystallization of Lactose and Whey Proteinp. 121
Novel Technologies for Milk Processingp. 155
Active and Intelligent Packaging for Milk and Milk Productsp. 175
Microcalorimetry: A Food Science and Engineering Approachp. 201
Potential Applications of Whey Proteins in the Medical Fieldp. 221
Indexp. 253
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program