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Resource Name &
Link to Resource:
Encyclopedia of Dairy Sciences
Description:Includes the study of milk and milk-derived food products. Examines the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Second edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.
Resource Type(s): E-Book(s),  Reference Tool 
Access information: Resource is available on-campus or off-campus via EZProxy; Click the resource name to access it or here for off-campus instructions.
Fulltext: Fulltext is available.
Vendor Name:Academic Press - ScienceDirect
Research Guides: Agricultural Economics, Agriculture, Animal and Food Science
Coverage:2011, 2nd ed.