Cleaning-in place; dairy, food, and beverage operations, 3d ed.

9781405155038

Cleaning-in place; dairy, food, and beverage operations, 3d ed.

Ed. by Adnan Tamime.

Blackwell Publishing

2008

250 pages

$185.00

Hardcover

Society of Dairy Technology series

SF247

This volume addresses the principles and practices of the cleaning of process equipment in the dairy field and food and beverage operations. Tamime brings together 11 chapters that cover cleaning operations, water supply issues, and the science of detergents and disinfectants. This edition contains a chapter on membrane cleaning, and the two chapters on the chemistry of detergents and disinfectants have been combined. Contributors work in the industries, with allied suppliers, and in academia in Europe. The book is intended for dairy and general food scientists and technologists in industry and academia, food microbiologists, and manufacturers. Tamime is a dairy science and technology consultant in Scotland.

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