Dairy Science and Technology, Second Edition (Food Science and Technology)

Dairy Science and Technology, Second Edition (Food Science and Technology)

Editorial Reviews
Book Description
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. 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, physics, and microbiology 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 a treatment of the manufacture and ripening of cheese.

Dairy Science and Technology, Second Edition (Food Science and Technology),Pieter Walstra,CRC,0824727630,Agriculture - General,Dairy processing,Dairy products,Engineering - Mechanical,Food Science,Milk,Science/Mathematics,Technology,Technology & Industrial Arts,Technology / Food Industry & Science

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