Dairy Science and Technology Handbook
3 Volume Set
edited by Y.H. Hui

Dairy Science and Technology Handbook is an extremely useful three-volume set that offers a thorough account of the science and technology of processing dairy products.

Volume I: Principles and Properties presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients.

Volume II: Product Manufacturing discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.

Volume III: Applications Science, Technology and Engineering offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.

Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.

Contents

Volume I: Principles and Properties

• Chemistry and Physics
• Analyses
• Sensory Evaluation of Dairy Products
• Functional Properties of Milk Proteins

Appendix

Volume II: Product Manufacturing

• Yogurt
• Ice Cream and Frozen Desserts
• Cheese
• Concentrated and Dried Dairy Products
• Dairy Microbiology and Safety

Volume III: Applications Science, Technology and Engineering

• Quality Assurance and Dairy Processing
• Biotechnology of Dairy Starter Cultures
• Computer Applications and Expert Systems
• Dairy Equipment and Supplies
• Engineering: Plant Design, Processing and Packaging

Appendix

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