"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…