Science milk - Charles Alais - 3rd Edition A veritable encyclopedia of the milk, the result of an entire life spent about the endless truth that milk contains, and the man slowly turns.

This book attempts to provide the reader, even non-expert in microbiology or dairy technology, a tool for study and work permits, to relate aspects of safety of milk - Italian cheese products with traditional and innovative practices used to their manufacture.

Citric acid F.U. E330 bag of 25 kg European origin Food Grade

Digital thermometer for boiler XS TEMP 70 Vio without probe

The market for dairy products is today an evolving reality in Italy and in the world. It was then sought to thoroughly examine the "milk" raw material from its first and most essential form, "food" milk, Its increasingly complex and sophisticated versions, not forgetting plant engineering and processing processes. The technologies of making butter, ice cream, yoghurt and early milk derivatives, even the most modern ones, such as flavored and fermented, are treated for each item In large chapters from the raw material. Various variables, other ingredients, processing techniques, product types, problems and defects, as well as relevant applicable legislation and the necessary controls, are analyzed internally, providing an anthology and easy-to-read framework. In fact, practical examples, recipes, references to procedures adopted abroad and information on the operation of the plants are lacking.