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British Wildlife

8 issues per year 84 pages per issue Subscription only

British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management

4 issues per year 44 pages per issue Subscription only

Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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Academic & Professional Books  Environmental & Social Studies  Natural Resource Use & Depletion  Agriculture & Food

Dairy Science and Technology

By: Pieter Walstra
808 pages
Dairy Science and Technology
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  • Dairy Science and Technology ISBN: 9780824727635 Edition: 2 Hardback Sep 2005 Not in stock: Usually dispatched within 1-2 weeks
Price: £240.00
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About this book

Dairy Science and Technology, Second Edition discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. Now organized into four main parts, this second edition features expanded coverage of the properties of milk, a new section on milk formation, and the inclusion of nutritional aspects. The text begins with an introduction to the chemistry of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with details on the manufacture and ripening of cheese.


MILK * Milk: Main Characteristics * Milk Components * Colloidal Particles of Milk * Milk Properties * Microbiology of Milk PROCESSES * General Aspects of Processing * Heat Treatment * Centrifugation * Homogenization * Concentration Processes * Cooling and Freezing * Membrane Processes * Lactic Fermentations * Fouling and Sanitizing * Packaging PRODUCTS * Milk for Liquid Consumption * Cream Products * Butter * Concentrated Milks * Milk Powder * Protein Preparations * Fermented Milks CHEESE * Principles of Cheese Making * Cheese Manufacture * Cheese Ripening and Properties * Microbial Defects * Cheese Varieties APPENDICES INDEX

Customer Reviews

By: Pieter Walstra
808 pages
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