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Procedures for Analyzing Chemical Quality of Milk and Milk Products (Hardback, Soma Maji & Pinaki Ranjan Ray)
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Country Of Origin : India
This book presents comprehensive information on the analytical methods utilized to assess the quality and composition of milk and its derivatives. It caters to the needs of students and researchers alike, offering a valuable resource for understanding these techniques. The book salient features include:_x000D_
_x000D_
* Clear step-by-step instructions and protocols, including guidance on preparing reagents._x000D_
* Analytical methods for determining the chemical composition and physical properties of milk._x000D_
* Techniques for analyzing fat-rich dairy products, such as cream, butter, ghee, and cheese._x000D_
* Methods for analyzing ice cream and dried milk._x000D_
* Detection methods for adulteration in milk._x000D_
* Additionally, the book covers the preparation of standard solutions and the calibration of glassware used in analytical procedures._x000D_
_x000D_
* Clear step-by-step instructions and protocols, including guidance on preparing reagents._x000D_
* Analytical methods for determining the chemical composition and physical properties of milk._x000D_
* Techniques for analyzing fat-rich dairy products, such as cream, butter, ghee, and cheese._x000D_
* Methods for analyzing ice cream and dried milk._x000D_
* Detection methods for adulteration in milk._x000D_
* Additionally, the book covers the preparation of standard solutions and the calibration of glassware used in analytical procedures._x000D_
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Additional Information
_x000D_ Analysis of raw milk_x000D_ Analysis of chemical composition of milk_x000D_ Analysis of physical properties of milk_x000D_ Analysis of fat rich of dairy products_x000D_ Analysis of cream_x000D_ Analysis of butter_x000D_ Analysis of ghee_x000D_ Analysis of cheese_x000D_ Analysis of ice cream_x000D_ Analysis of dried milk_x000D_ Detection of adulteration in milk_x000D_ Preparation of standard solution_x000D_ Calibration of glassware_x000D_ _x000D_ -
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