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. |Analytical Methods for Milk and Milk Products Volume 1: Sampling Methods and Chemical and Compositional Analysis
