Rheology of Dairy Products


SKU: 9786207459049
Author: Stanciu, Ioana
Publication Date: 01/16/2024
Publisher: LAP Lambert Academic Publishing
Binding: Paperback
Media: Book
This item is on backorder and will take an additional 5-7 business days for processing.


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.