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Book Cover
Book
Author Walstra, Pieter.

Title Dairy science and technology
Edition Second edition / Pieter Walstra, Jan T.M. Wouters, T.J. Geurts
Published Boca Raton ; London : Taylor & Francis, 2006

Copies

Location Call no. Vol. Availability
 MELB  637.1 Wal/Dsa 2006  AVAILABLE
Description 782 pages : illustrations ; 24 cm
Series Food science and technology ; 146
Food science and technology (Taylor & Francis) ; 146
Contents Ch. 1. Milk : main characteristics -- Ch. 2. Milk components -- Ch. 3. Colloidal particles of milk -- Ch. 4. Milk properties -- Ch. 5. Microbiology of milk -- Ch. 6. General aspects of processing -- Ch. 7. Heat treatment -- Ch. 8. Centrifugation -- Ch. 9. Homogenization -- Ch. 10. Concentration processes -- Ch. 11. Cooling and freezing -- Ch. 12. Membrane processes -- Ch. 13. Lactic fermentations -- Ch. 14. Fouling and sanitizing -- Ch. 15. Packaging -- Ch. 16. Milk for liquid consumption -- Ch. 17. Cream products -- Ch. 18. Butter -- Ch. 19. Concentrated milks -- Ch. 20. Milk powder -- Ch. 21. Protein preparations -- Ch. 22. Fermented milks -- Ch. 23. Principles of cheese making -- Ch. 24. Cheese manufacture -- Ch. 25. Cheese ripening and properties -- Ch. 26. Microbial defects -- Ch. 27. Cheese varieties
Notes Previous ed. published as: Dairy technology / P. Walstra ... [et al.]. c1999
Bibliography Includes bibliographical references
Subject Dairy processing.
Dairy products.
Milk.
Author Geurts, T. J. (Tom J.)
Wouters, Jan T. M.
LC no. 2005041830
ISBN 0824727630 (alk. paper)
9780824727635 (alk. paper)
OTHER TI Dairy technology
Other Titles Dairy technology