Süt ve Ürünlerinde Laboratuvar Uygulamaları Analiz Yöntemleri Kitabı
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Book Name: Laboratory Applications Analysis Methods Book in Milk and Milk Products
Author: Prof. Dr. Seval Sevgi Kirdar
Publisher: Sidas Media
Page: 776
Publication Date: 2019
Publication Date: 2019
This work, which is the product of a long-term study, includes up-to-date theoretical information about the content of the courses taught in the Food Technology, Dairy and Products Technology, Food Quality Control and Analysis programs under the Food Processing Department in the associate degree programs of the universities and the Food Engineering and Dairy Technology departments of the Faculty of Agriculture. A wide range of application information regarding analysis methods of products is included.
The work contains information that will be helpful to students receiving associate's degree, undergraduate education, master's and doctoral studies in the field of dairy technology, and relevant technical personnel working in enterprises operating in this field. This work serves as both an application guide and a supplementary textbook.
The book consists of 22 chapters.
Topics:
General Laboratory Applications
Solutions and Concentration Expression in Solutions,
Sampling
Microscopic Examination
Microbiological Counting Methods
Chapter 6: Microbiological Rapid Analysis Methods
Some Foodborne Pathogenic Bacteria and Cultural Isolation Methods
Raw Milk Analysis
Drinking Milk Analyzes
Fermented Dairy Products Analyzes
Cream and Cream Analyzes
Butter Analysis
Rennet Analyzes
Cheese Analysis
Ice Cream Analysis
Thickened Milk Analyzes
Dried Dairy Products Analysis
Instrumental Analyzes Chromatographic Methods in Milk and Its Products
Spectrophotometric Methods in Milk and Its Products
Electrophoretic Methods in Milk and Its Products
Texture Analyzes
Sensory Evaluation of Milk and Its Products
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