By P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
The authors, very hot educators and researchers, divide the content material of this booklet into 4 components. half I, Milk, discusses the chemistry, physics, and microbiology of milk. as well as offering wisdom of milk homes, this part varieties the foundation for realizing what occurs in the course of processing, dealing with, and garage. half II, Processes, illustrates the most unit operations used to fabricate milk items and highlights the effect sure product and approach variables have on ensuing items.
In half III, Products, the publication integrates info on uncooked fabrics and processing as they relate to the manufacture of goods. This part additionally explains the techniques essential to make sure purchaser security, product caliber, and procedure potency. half IV, Cheese, describes the procedures and changes (physical, biochemical, and microbial) with regards to the manufacture and ripening of cheese, beginning with accepted elements and later discussing particular teams of cheeses.
An very important resource, Dairy technological know-how and know-how, moment Edition offers a radical knowing of milk’s composition and homes and the adjustments that take place in milk and its items in the course of processing and garage.
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Extra info for Dairy Science and Technology, Second Edition (Food Science and Technology)
Dairy Science and Technology, Second Edition (Food Science and Technology) by P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts