Building upon the scope of its predecessor, Dairy Science and
Technology, Second Edition offers the latest information on the
efficient transformation of milk into high-quality products. It
focuses on the principles of physical, chemical, enzymatic, and
microbial transformations.
The authors, highly regarded educators and researchers, divide
the content of this book into four parts. Part I, "Milk," discusses
the chemistry, physics, and microbiology of milk. In addition to
providing knowledge of milk properties, this section forms the
basis for understanding what happens during processing, handling,
and storage. Part II, "Processes," illustrates the main unit
operations used to manufacture milk products and highlights the
influence certain product and process variables have on resulting
products.
In Part III, "Products," the book integrates information on raw
materials and processing as they relate to the manufacture of
products. This section also explains the procedures necessary to
ensure consumer safety, product quality, and process efficiency.
Part IV, "Cheese," describes the processes and transformations
(physical, biochemical, and microbial) relating to the manufacture
and ripening of cheese, starting with generic aspects and later
discussing specific groups of cheeses.
An important resource, Dairy Science and Technology, Second
Edition provides a thorough understanding of milk's composition and
properties and the changes that occur in milk and its products
during processing and storage.
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