Dairy Science and Technology

by T.J. Geurts, Jan T.M. Wouters, Pieter Walstra, et al.

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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...

Format:Hardcover

Language:English

ISBN:0824727630

ISBN13:9780824727635

Release Date:September 2005

Publisher:CRC Press

Length:806 Pages

Weight:2.65 lbs.

Dimensions:1.8" x 6.3" x 9.3"

Related Subjects

Engineering Mechanical Technology

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Dairy Science and Technology

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