milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
The milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 m Royal) Bucks., England, 1974Centre for Agricultural Publishing and Documentation Wageningen, the Netherlands, 1974PrefaceIn a sense, this book is a revision of‘Zuivelonderzoek: Problemen en Resultaten bij Wetenschappelijk Zuivelonderzoek* (Problems and Results in Dairy Research), Volumes I (The fa milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 t in milk) and II (Butter), by H. Mulder, published by Koninklijke Nederlandse Zuivclbona FNZ in 1947. After ‘Zuivelonderzoek’ went out of print, a remilk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
vised edition was considered for some time but proved impractical. The book was written at a time that scientific methods were gaining impetus in dairThe milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 of results then available. But since the development of fundamental sciences has so profoundly influenced dairy science, and the scope of our knowledge has so much widened and deepened, such a plan could not now be carried through.Hence wc came to write a completely new book. Accumulation of systema milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 tic knowledge and changes in the dairy and food industries diverted us from making the classical milk products the central themes, around which the mamilk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
terial could be grouped. The basis is rather the raw material, milk, and its properties and the processes involved in manufacture into products, eitheThe milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 the book useful to workers with other products too.We have tried to proceed as much as possible from theory, particularly physical chemistry and colloid science, and we have considered understanding of processes more important than practical details. Crucial then is how to apply these fundamentals i milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 n food processing. Hence we have refrained from long theoretical arguments, or complicated mathematical treatment.Naturally, we have laid some stressmilk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
on our own preferences and on our own work. Several internal reports, mostly by students, have been used. We have not tried to list all the literatureThe milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 any, and we gratefully acknowledge their assistance. The staff of the Dairying Laboratory helped in many ways: with criticism, in experimental work to fill gaps and to remove doubts, in making figures and plates, and in typewriting and correcting the manuscript. Several colleagues, from the Netherla milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 nds Institute for Dairy5Research among others, helped with critical discussions or let US use unpublished results. We want to mention Dr M. van den Temilk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
mpel (Unilever Research, Vlaardingen) and Dr J. Lyklema (Department of Physical and Colloid Chemistry of the University, Wageningen), who scrutinized The milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 ext in other ways too. Mr J. M. Davies (CBDST) made the last careful checks in text and references. Finally we are indebted to the publishers, if only for their patience.Wageningen, April 1973H. Mulder p. WalstraWriting a book like this one is almost too arduous a task for one author. When a mere re milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 vision of ‘Zuivelonderzoek’ proved impractical, I W'as therefore very fortunate in having a co-author who did the majority of the work. Mainly throughmilk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971
his drive and initiative, the book has been knocked into its final shape.H. MulderTable of contentsPrefaceTerms, symbols and units1Ỉ1Structure of milThe milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux Farnham milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 atty acids252.2The different lipids262.3The fat in milk products302.4Physical properties of milk fat30References323Crystallization behaviour of milk fat33 milk_fat_globule_emulsion_science_as_applied_to_m-wageningen_university_and_research_470971 The milk fat globuleEmulsion science as applied to milk products and comparable fundsH. Mulder and p. WalstraCommonwealth Agricultural Bureaux FarnhamGọi ngay
Chat zalo
Facebook