Dairy Science and Technology, Second Edition

P. Walstra, J.T.M. Wouters, T.J. Geurts

Research output: Book/ReportBookAcademic

10 Citations (Scopus)

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.
Original languageEnglish
Place of PublicationBoca Raton, FL, USA
PublisherCRC
Number of pages782
Edition2
ISBN (Electronic)9780429116148
ISBN (Print)9780824727635
Publication statusPublished - 2005

Publication series

NameFood science and technology
No.147

Keywords

  • dairy science
  • dairy technology
  • milk
  • milk products
  • cheeses
  • milk processing
  • handbooks

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