Dairy technology : principles of milk properties and processes

Dairy technology : principles of milk properties and processes

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LF/489684/R
Англійська
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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality. Content: Milk -- Composition, structure, and properties -- Milk components -- Colloidal particles of milk -- Microbiology of milk -- Processes -- General aspects -- Heat treatment -- Centrifugation -- Homogenization -- Concentration Process -- Cooling and freezing -- Lactic fermentations -- Fouling, cleaning and disinfection -- Packing -- Milk products -- Milk for liquid consumption -- Cream products -- Concentrated milks -- Milk powder -- Protein preparations -- Butter -- Fermented milks -- Cheese -- Principles of cheese making -- Process steps -- Cheese ripening and properties -- Microbial defects -- Cheese varieties. Abstract: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality
LF/489684/R

Характеристики

ФІО Автора
Pieter Walstra
et al
Мова
Англійська
Серія
Food science and technology (Marcel Dekker, Inc.), 90
ISBN
9780824746414
Дата виходу
1999

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Dairy technology : principles of milk properties and processes

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The ...

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