Bøker av Adnan Y. Tamime

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control.

The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk.