Overview

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. Now 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 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 details on the manufacture and ripening of cheese.

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9780824727635

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Reviews

Overall this book will be of interest to students majoring in dairy science and technology, dairy technologists and academics for teaching purposes. ... provides a basic understanding of many dairying aspects, such as the chemistry, microbiology and processing of milk and related products. -A Y Tammine in International Journal of Dairy Technology, Vol. 60 No. 2, May 2007

Overall this book will be of interest to students majoring in dairy science and technology, dairy technologists and academics for teaching purposes. ... provides a basic understanding of many dairying aspects, such as the chemistry, microbiology and processing of milk and related products. -A Y Tammine in International Journal of Dairy Technology, Vol. 60 No. 2, May 2007

Author Information

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

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