Dairy Science and Technology

About this book

Building upon the scope of its predecessor Dairy Science and Technology Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical chemical enzymatic and microbial transformations. The authors highly regarded educators and researchers divide the content of this book into four parts. Part I Milk discusses the chemistry physics and microbiology of milk. In addition to providing knowledge of milk properties this section forms the basis for understanding what happens during processing handling and storage. Part II Processes illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III Products the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety product quality and process efficiency. Part IV Cheese describes the processes and transformations (physical biochemical and microbial) relating to the manufacture and ripening of cheese starting with generic aspects and later discussing specific groups of cheeses. An important resource Dairy Science and Technology Second Edition provides a thorough understanding of milks composition and properties and the changes that occur in milk and its products during processing and storage.