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Analytical Methods for Milk and Milk Products : Sampling Methods and Chemical...

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Last updated on Apr 24, 2025 12:53:20 PDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Book Title
Analytical Methods for Milk and Milk Products : Sampling Methods
ISBN
9781774913079
Publication Year
2024
Type
Textbook
Format
Hardcover
Language
English
Subject Area
Nature, Technology & Engineering, Science
Publication Name
Analytical Methods for Milk and Milk Products : Volume 1: Sampling Methods and Chemical and Compositional Analysis
Author
N. Veena
Publisher
Apple Academic Press, Incorporated
Item Length
9.2 in
Subject
Agriculture / Animal Husbandry, Food Science, General, Animals / General
Item Width
6.1 in
Number of Pages
382 Pages

About this product

Product Identifiers

Publisher
Apple Academic Press, Incorporated
ISBN-10
1774913070
ISBN-13
9781774913079
eBay Product ID (ePID)
19063301416

Product Key Features

Number of Pages
382 Pages
Language
English
Publication Name
Analytical Methods for Milk and Milk Products : Volume 1: Sampling Methods and Chemical and Compositional Analysis
Publication Year
2024
Subject
Agriculture / Animal Husbandry, Food Science, General, Animals / General
Type
Textbook
Author
N. Veena
Subject Area
Nature, Technology & Engineering, Science
Format
Hardcover

Dimensions

Item Length
9.2 in
Item Width
6.1 in

Additional Product Features

Intended Audience
College Audience
LCCN
2023-039125
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
636.2142
Table Of Content
Part 1: Sampling Methods and Chemical Analysis of Milk 1. Calibration of Different Glass Wares for Analytical Methods 2. Sampling Methods of Milk and Milk Products 3. Chemical Analysis of Milk 4. Analysis of Physicochemical Aspects of Milk 5. Determination of the Quality of Milk Part 2: Compositional Analysis of Frozen and Fat-Rich Products 6. Compositional Analysis of Cream 7. Compositional Analysis of Ice Cream and Frozen Desserts 8. Compositional Analysis of Butter 9. Compositional Analysis of Butter Oil and Clarified Fat (Ghee)
Synopsis
Illustrates analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure quality and safety. Covers the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality., Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products., This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. Volume 1: Sampling Methods and Chemical and Compositional Analysis covers analysis of milk and milk products with a description of the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality. The volume first describes sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards. Volume 3: Microbiological Analysis, Isolation, and Characterization delves into various aspects of bacterial enumeration, pathogen detection, mastitis milk identification, quality testing for starter cultures, isolation and characterization of lactic acid bacteria (LAB), safety assessment protocols for probiotics, DNA isolation methods, molecular characterization techniques, and statistical tools for laboratory data analysis. It presents an in-depth description of the methodologies for isolation, identification, and confirmatory tests for various hygiene and safety indicator organisms. Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.
LC Classification Number
SF253.A558 2024

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