Yak Milk
Processing Methods and Production Technology
- Publisher's listprice GBP 195.00
-
98 689 Ft (93 990 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 9 869 Ft off)
- Discounted price 88 821 Ft (84 591 Ft + 5% VAT)
98 689 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 15 May 2025
- ISBN 9781032584706
- Binding Hardback
- No. of pages160 pages
- Size 234x156 mm
- Language English
- Illustrations 19 Illustrations, black & white; 19 Line drawings, black & white; 23 Tables, black & white 700
Categories
Short description:
The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal,
China, Pakistan, Mongolia, Russia, and Serbia. The milk derived from yak possesses great nutritional potential. This book describes various processed products derived from yak milk, such as cream, butter, ghee, yoghurt, and milk powder.
Long description:
The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia. The milk derived from yaks has great nutritional potential, with protein of 4.8?5.9%, fat of 5.6?7.5%, and total solids of 17.0?17.9% in comparison with the milk from other bovine animals. This book describes various processed products derived from yak milk, such as cream, butter, ghee, yoghurt, and milk powder. It explains techniques used for the extraction of bioactive constituents from yak milk. This book also addresses various packaging and quality assurance issues of various products derived from yak.
Key Features:
- Characterizes the composition of milk obtained from different yak species
- Reviews indigenous processing tactics for yak milk
- Addresses various packaging and quality assurance issues of various products derived out of yak
Table of Contents:
Production and consumption statistics, standards and labeling legislations about yak milk along with its processed products in and around the world. Composition of milk obtained from different Yak species. Bioactive properties and extraction of peptides from yak milk. Yak milk: Novel Fluid milk processing tactics. Yak milk: Drying Concern for Powder Preparation. Yak Milk: Acid Coagulated Streams of Products. Yak milk: fermented products and its health benefits. Yak Milk: In Depth Technological Description about Fat derived Constituents. Yak Milk: Heat Desiccated Products Discussion. Yak Milk: Packaging Approaches for its Milk and Products. Quality Assurance of Processed Products from Yak Milk. Market potential of processed products derived from yak milk.
More
