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Advanced Dairy Science and Technology 1st Edition by Trevor Britz, ISBN-13: 978-1405136181



  • Format: PDF
  • Publisher: ‎ Wiley-Blackwell; 1st edition (February 26, 2008)
  • Language: ‎ English
  • 312 pages
  • ISBN-10: ‎ 9781405136181
  • ISBN-13: ‎ 978-1405136181

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.

Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.

This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.


“This book provides an excellent account of dairy food product safety and quality, and new technologies to improve the quality, and new technologies to improve the quality and refining of a novel ingredients or to reduce the cost of effluent treatment.
It is a most welcome addition to the literature of dairy science and technology because it concentrates on a range of fundamental aspects… technologists across the dairy industry may well find this book helpful. Similarly, students of food or dairy science will welcome access to this text.”
International Journal of Dairy Technology, Volume 61


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