Skip to main content
SpringerLink
Log in
Book cover

Robinson: Modern Dairy Technology

Volume 1 Advances in Milk Processing

  • Book
  • © 1994

Overview

Editors:
  1. R. K. Robinson

    1. Department of Food Science and Technology, University of Reading, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (9 chapters)

  1. Front Matter

    Pages i-xii
    Download chapter PDF

  2. Heat Treatment of Milk

    • M. J. Lewis
    Pages 1-60

  3. Developments in Cream Separation and Processing

    • C. Towler
    Pages 61-105

  4. Production of Butter and Dairy Based Spreads

    • R. A. Wilbey
    Pages 107-158

  5. Drying of Milk and Milk Products

    • M. E. Knipschildt, G. G. Andersen
    Pages 159-254

  6. Protection against Fire and Explosion in Spray Dryers

    • O. Skov
    Pages 255-272

  7. Membrane Processing of Milk

    • A. S. Grandison, F. A. Glover
    Pages 273-311

  8. Utilisation of Milk Components: Whey

    • J. G. Zadow
    Pages 313-373

  9. Utilisation of Milk Components: Casein

    • C. R. Southward
    Pages 375-432

  10. Automation in the Dairy

    • W. M. Kirkland
    Pages 433-472

  11. Back Matter

    Pages 473-485
    Download chapter PDF
Back to top

Keywords

About this book

The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.

Editors and Affiliations

  • Department of Food Science and Technology, University of Reading, UK

    R. K. Robinson

Bibliographic Information

  • Book Title: Robinson: Modern Dairy Technology

  • Book Subtitle: Volume 1 Advances in Milk Processing

  • Editors: R. K. Robinson

  • DOI: https://doi.org/10.1007/978-1-4615-2057-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Hardcover ISBN: 978-0-412-53520-8Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5853-4Published: 20 October 2012

  • eBook ISBN: 978-1-4615-2057-3Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 485

  • Topics: Food Science

Publish with us

Policies and ethics

Back to top

Search

Navigation