This book covers the chemistry, physics, and microbiology of milk; the main unit operations applied in the manufacture of milk products; and procedures to ensure consumer safety, product quality, and efficient processing. The final section is devoted to describing the processes and interactions unique to the manufacture and maturation of cheese.
|Place of Publication||New York|
|Number of pages||727|
|Publication status||Published - 1999|
- dairy technology
- milk processing
- dairy science