Science, Nature & Maths      Chemistry

Rheology of Dairy Products

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Book Details
Language
English
Publishers
LAP Lambert Academic Publishing (16 Jan. 2024)
Weight
0.24 KG
Publication Date
16/01/2024
ISBN-10
6207459040
Pages
160 pages
ISBN-13
9786207459049
Dimensions
15.24 x 0.94 x 22.86 cm
SKU
9786207459049
Author Name
Ioana Stanciu (Author)
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The book titled "Rheology of Dairy Products" is organized into three chapters: the technology of milk and dairy products, rheology of dairy products, and rheological properties of selected dairy products. Chapter one comprises subchapters on the technology of drinking milk, manufacturing canned milk, producing sour dairy products, cream manufacturing, butter manufacturing, cheese manufacturing, ice cream manufacturing, and technologies for valorization of by-products from the milk industry.

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