"This volume is the first in an important series of texts dealing with major food product groups. Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as crit…
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
Milk is one of the world's most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising demand, more intensive dairying systems face a range of challenges such as mainta…
What is milk? Who is it for, and what work does it do? This collection of articles bring together an exciting group of the world's leading scholars from different disciplines to provide commentaries on multiple facets of the production, consumption, understanding and impact of m…
Milk-based beverages
Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approac…
