Microbiologia e tecnologia lattiero-casearia - Qualità e sicurezza - 1st edizione

Many drink milk and eat cheese or dairy products every day, so in practice expressing their support against this category of products. The fact that milk and dairy products represent a range of foods of the most consumed in Italy then undertakes not ever lower your guard key terrain on food security and, more generally, the quality as a whole.

This book fits into this context, trying to give the reader, even if not already an expert in microbiology or dairy technology, a tool for study and work permits, both generally and specifically, to relate aspects of product safety Italian dairy milk with traditional and innovative practices used in their manufacture. Following the logical thread of the interaction between microorganisms and raw material, mediated by different technological options, the authors describe a path that represents a contribution to the knowledge of the Italian dairy products and an incentive to improve their quality.

Germano Mucchetti, Erasmo Neviani
Pages:880
Size:17.5 x 24.5 cm
ISBN:978-88-481-1817-0