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Milk Quality

£50.00

Product description

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimising the level of contaminants at all stages of milk production.

This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given to the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed.

This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

Hardback book in very good condition with only minor shelf wear.

Item details

Author(s):
Edited by f. Harding
Condition:
Used: very good
Edition:
1995
Format:
Hardback
ISBN-10:
0751403547
ISBN-13:
9780751403541
Number of pages:
0
Publisher:
Blackie Academic and Professional

Standard UK Delivery (currently free)

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Free returns

within 21 days.
Returns policy

About this item

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimising the level of contaminants at all stages of milk production.

This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given to the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed.

This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

Hardback book in very good condition with only minor shelf wear.

Author(s):
Edited by f. Harding
Condition:
Used: very good
Edition:
1995
Format:
Hardback
ISBN-10:
0751403547
ISBN-13:
9780751403541
Number of pages:
0
Publisher:
Blackie Academic and Professional

Delivery & returns

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is £3.95 per order, so you're only charged once no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is currently free, no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

You can find out more about delivery and returns in our help section.

We offer a no quibble returns policy as follows:

Wedding dresses: 14 days

Overseas returns: 31 days

Everything else: 21 days


This item is also available for international delivery by airmail, carrying a mandatory delivery charge of:

Europe: £8.00

Outside Europe: £15.00

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