P. Walstra, Pieter Walstra, Jan T M Wouters

Dairy Science and Technology

• Gebundenes Buch

Produktbeschreibung

This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a new section on milk formation, and the inclusion of nutritional aspects. The text introduces 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 a treatment of the manufacture and ripening of cheese.

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Produktdetails

• Verlag: CRC Press
• 2nd edition
• Seitenzahl: 806
• Erscheinungstermin: 1. August 2005
• Englisch
• Abmessung: 238mm x 162mm x 47mm
• Gewicht: 1166g
• ISBN-13: 9780824727635
• ISBN-10: 0824727630
• Artikelnr.: 21539018

Autorenporträt

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

Inhaltsangabe

MILK. Milk: Main Characteristics. Milk Components. Colloidal Particles of
Milk. Milk Properties. Microbiology of Milk.
PROCESSES. General Aspects of Processing. Heat Treatment. Centrifugation.
Homogenization. Concentration Processes. Cooling and Freezing. Membrane
Processes. Lactic Fermentations. Fouling and Sanitizing. Packaging.
PRODUCTS. Milk for Liquid Consumption. Cream Products. Butter. Concentrated
Milks. Milk Powder. Protein Preparations. Fermented Milks. CHEESE.
Principles of Cheese Making. Cheese Manufacture. Cheese Ripening and
Properties. Microbial Defects. Cheese Varieties. APPENDICES. INDEX.