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Primary production of milk
The chemistry of milk
26 other sections not shown
aseptic bacteria Bactofuge bowl brine butter calcium casein cell chemical churns cleaning concentration condensed contains conveyor cooling crystallisation cultured milk curd dairy deaeration density detergent disc discharge drying enzymes equipment evaporator fat content fat globules feed fermentation filtration flavour flow rate heat exchanger heat transfer heat treatment heating medium homogenisation ice cream increase inlet ions kefir lactic acid lactose liquid machine membrane micelles micro-organisms microfiltration milk fat milk powder milk products mixing molecules moulds normally operation outlet packaging particles pasteurisation pasteurised milk phase pipe plant plate heat exchanger pressure drop process line reduced rennet salt seal sedimentation separation shear rate shown in Figure skim milk solids solution spores standardisation starter starter culture steam sterilisation storage surface temperature transmitter tube types of cheese vacuum valve vapour velocity viscosity vitamins whey proteins whole milk yeast yoghurt