Abstract
This book discusses raw milk composition, production and quality, and reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging.
| Original language | English |
|---|---|
| Place of Publication | Cambridge |
| Publisher | Woodhead Publishing |
| ISBN (Print) | 9781855736764 |
| Publication status | Published - 2003 |
Keywords
- dairy industry
- food
- food microbiology
- foods
- milk products
- cheese quality
- food quality
- milk processing
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