Books  Sustainable Development  Agriculture & Food 

Dairy Science and Technology

By: Pieter Walstra

Marcel Dekker Inc.

Hardback | Dec 2005 | Edition: 2 | #157533 | ISBN: 0824727630
Availability: Usually dispatched within 6 days Details
NHBS Price: £121.00 $159/€136 approx

About this book

Dairy Science and Technology, Second Edition discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. Now organized into four main parts, this second edition features expanded coverage of the properties of milk, a new section on milk formation, and the inclusion of nutritional aspects. The text begins with an introduction to the chemistry of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with details on the manufacture and ripening of cheese.


MILK * Milk: Main Characteristics * Milk Components * Colloidal Particles of Milk * Milk Properties * Microbiology of Milk PROCESSES * General Aspects of Processing * Heat Treatment * Centrifugation * Homogenization * Concentration Processes * Cooling and Freezing * Membrane Processes * Lactic Fermentations * Fouling and Sanitizing * Packaging PRODUCTS * Milk for Liquid Consumption * Cream Products * Butter * Concentrated Milks * Milk Powder * Protein Preparations * Fermented Milks CHEESE * Principles of Cheese Making * Cheese Manufacture * Cheese Ripening and Properties * Microbial Defects * Cheese Varieties APPENDICES INDEX

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