Procedures for Analyzing Chemical Quality of Milk and Milk Products (Advances in Processing, Preservation and Value Addition Technologies)

Maji, Soma/ Ray, Pinaki Ranjan

New India Publishing Agency（2024/03発売）

• 製本 Hardcover:ハードカバー版／ページ数 116 p.
• 言語 ENG
• 商品コード 9789395763837

Full Description

This book presents comprehensive information on the analytical methods utilized to assess the quality and composition of milk and its derivatives. It caters to the needs of students and researchers alike, offering a valuable resource for understanding these techniques. The book salient features include:

* Clear step-by-step instructions and protocols, including guidance on preparing reagents.
* Analytical methods for determining the chemical composition and physical properties of milk.
* Techniques for analyzing fat-rich dairy products, such as cream, butter, ghee, and cheese.
* Methods for analyzing ice cream and dried milk.
* Detection methods for adulteration in milk.
* Additionally, the book covers the preparation of standard solutions and the calibration of glassware used in analytical procedures.

Contents

Analysis of raw milk

Analysis of chemical composition of milk

Analysis of physical properties of milk

Analysis of fat rich of dairy products

Analysis of cream

Analysis of butter

Analysis of ghee

Analysis of cheese

Analysis of ice cream

Analysis of dried milk

Detection of adulteration in milk

Preparation of standard solution

Calibration of glassware