Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/48467

TitleNovel technologies for milk processing
Author(s)Pereira, Ricardo N.
Vicente, A. A.
Issue date2009
PublisherCRC Press
CitationPereira, Ricardo N.; Vicente, António A., Novel technologies for milk processing. In Coimbra, J., Teixeira, J.A., Engineering Aspects of Milk and Dairy Products, CRC Press, 2009. ISBN: 978-1-4200902-2-2, 155-175
Abstract(s)[Excerpt] Introduction: During the last 25 years, consumer demands for more convenient and varied milk food products, together with the need for faster production rates, improved quality, and extension in shelf life have brought significant improvements to the processing of fluid milk and milk products. Many technological developments have been directed toward unit operations such as separation, standardization, pasteurization, and packaging, leading to considerable advances in mechanization, automation, energy efficiency, hygiene, and quality within the processing plant (Goff and Griffiths 2006). In particular, extending the shelf life of milk and milk products without compromising their quality and safety has been a prime goal of milk processors. [...]
TypeBook part
URIhttp://hdl.handle.net/1822/48467
ISBN978-1-4200902-2-2
Publisher versionhttp://www.crcpress.com/product/isbn/9781420090222
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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