@book{a5eccd9f29014bd98853fc52691156fd,
title = "Dairy Science and Technology, Second Edition",
abstract = "This book discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. 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 details on the manufacture and ripening of cheese.",
keywords = "zuivelwetenschap, zuiveltechnologie, melk, melkproducten, kazen, melkbewerking, handboeken, dairy science, dairy technology, milk, milk products, cheeses, milk processing, handbooks",
author = "P. Walstra and J.T.M. Wouters and T.J. Geurts",
year = "2005",
language = "English",
isbn = "9780824727635",
series = "Food science and technology",
publisher = "CRC Press",
number = "147",
address = "United States",
edition = "2",
}