Features of Dairy Science and Technology, Second Edition:

• Offers expanded coverage of the physical properties of milk
• Includes nutritional aspects of milk components
• Features a new section on milk formation
• Presents updated information in a reorganized format

Dairy Science and Technology, Second Edition discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation.

The text begins with an introduction to the chemistry of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with details on the manufacture and ripening of cheese.

Contents

• Milk: Main Characteristics
• Milk Components
• Collodial Particles of Milk
• Milk Properties
• Microbiology of Milk
• General Aspects of Processing
• Heat Treatment
• Centrifugation
• Homogenization
• Concentration Processes
• Cooling and Freezing
• Membrane Processes
• Lactic Fermentations
• Fouling and Sanitizing
• Packaging
• Milk for Liquid Consumption
• Cream Products
• Butter
• Concentrated Milks
• Milk Powder
• Protein Preparations
• Fermented Milks
• Principles of Cheese Making
• Cheese Manufacture
• Cheese Ripening and Properties
• Microbial Defects of Cheese versus Cheese Varieties

Index

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