Dairy Technology : Principles of Milk. Properties and Processes

P. Walstra, T.J. Geurts, A. Noomen, A. Jellema, M.A.J.S. van Boekel

Research output: Book/ReportBookAcademic

Abstract

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.
Original languageEnglish
Place of PublicationNew York
PublisherMarcel Dekker
Number of pages727
ISBN (Print)9780824702281
Publication statusPublished - 1999

Keywords

  • dairy technology
  • milk processing
  • milk
  • dairy science
  • cheesemaking
  • cheeses

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  • Cite this

    Walstra, P., Geurts, T. J., Noomen, A., Jellema, A., & van Boekel, M. A. J. S. (1999). Dairy Technology : Principles of Milk. Properties and Processes. Marcel Dekker.