An in-depth guide to dairy science, featuring milk's biochemical secrets, microbe roles in production, and state-of-the-art processing methods. It delves into transforming waste into value, innovative packaging, and precision fermentation that together shape sustainable advancements in dairy technology.
An in-depth guide to dairy science, featuring milk's biochemical secrets, microbe roles in production, and state-of-the-art processing methods. It delves into transforming waste into value, innovative packaging, and precision fermentation that together shape sustainable advancements in dairy technology.
Dr. Vijay D. Kele is currently an Associate Professor in the Department of Dairy Technology and Food Technology at Parul Institute of Technology, Parul University, Vadodara, Gujarat. He holds a B.Tech in Dairy Technology, MAFSU, Nagpur, M.Sc. in Dairy Science, MBA in Food and Agribusiness Management from the University of Mysore, where he earned four (04) gold medals in Academics. He also holds a Doctorate in Dairy Extension Management / Agribusiness Management. With 14 years of teaching and 3 years of industrial experience, Dr. Kele has published 4 international books, 6 national books, and 28 research papers in prestigious national and international journals. Additionally, he has authored 87 popular articles, 72 extension articles, delivered 14 radio talks, and participated in 2 live television talks on Doordarshan. He has actively contributed to the academic community by writing 22 practical manuals for undergraduate courses funded by ICAR, New Delhi, and has organized numerous educational events, including 133 farmer-scientist meetings, 14 exhibitions, 103 webinars, 7 short-term training programs (STTPs), 12 workshops, and 3 faculty development programs (FDPs). Dr. Kele's research endeavors have secured funding from ICAR, GUJCOST, GSBTM, and SSIP (Government of Gujarat), as well as R&D funding from NABARD for organizing seminars and exhibitions for farmers. He also has 2 patents to his credit.
Inhaltsangabe
Chapter 1 Introduction to Dairy Chemistry Chapter 2 Components of Milk Chapter 3 Milk Processing Chapter 4 Dairy Products Chapter 5 The Chemistry of Flavor in Dairy Products Chapter 6 Dairy Microbiology Chapter 7 Quality Control in the Dairy Industry Chapter 8 Packaging and Storage of Dairy Products Chapter 9 Dairy By-Products Chapter 10 Future of Dairy Industry
Chapter 1 Introduction to Dairy Chemistry Chapter 2 Components of Milk Chapter 3 Milk Processing Chapter 4 Dairy Products Chapter 5 The Chemistry of Flavor in Dairy Products Chapter 6 Dairy Microbiology Chapter 7 Quality Control in the Dairy Industry Chapter 8 Packaging and Storage of Dairy Products Chapter 9 Dairy By-Products Chapter 10 Future of Dairy Industry
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