Dairy Science and Technology

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CRC Press, Sep 29, 2005 - Technology & Engineering - 808 pages
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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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Contents

Main Characteristics
3
2 Milk Components
17
3 Colloidal Particles of Milk
109
4 Milk Properties
159
5 Microbiology of Milk
175
6 General Aspects of Processing
207
7 Heat Treatment
225
8 Centrifugation
273
21 Protein Preparations
537
22 Fermented Milks
551
23 Principles of Cheese Making
577
24 Cheese Manufacture
583
25 Cheese Ripening and Properties
641
26 Microbial Defects
677
27 Cheese Varieties
687
A1
743

9 Homogenization
279
10 Concentration Processes
297
11 Cooling and Freezing
337
12 Membrane Processes
341
13 Lactic Fermentations
357
14 Fouling and Sanitizing
399
15 Packaging
411
16 Milk for Liquid Consumption
421
17 Cream Products
447
18 Butter
467
19 Concentrated Milks
497
20 Milk Powder
513
A2
745
A3
746
A4
747
A6
750
A7
754
A8
755
A9
756
A10
757
A11
758
Index
765
Copyright

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