From farm to table : the science of milk and dairy products /

This text is a general science work which describes the manufacture of several dairy products made from milk including butter, different cheeses, fermented milks like yogurt and sour cream, infant formula, pasteurization and pasteurized milks and milk powders. The book also considers the chemistry,...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser:
Kelly, Alan, Fox, P. F., Cogan, T. M.
Format:
Elektronisch E-Book
Sprache:
Englisch
Veröffentlicht:
New York, NY : Oxford University Press, [2025]
Ausgabe:
First edition.
Zusammenfassung:
This text is a general science work which describes the manufacture of several dairy products made from milk including butter, different cheeses, fermented milks like yogurt and sour cream, infant formula, pasteurization and pasteurized milks and milk powders. The book also considers the chemistry, biochemistry and microbiology of milk and the composition of starters which are necessary for the production of different fermented dairy products. It includes selected references and suggestions for further reading which open up the more detailed literature.
Umfang:
1 online resource (281 pages)
Zielpublikum:
Specialized.
Bibliografie:
Includes bibliographical references and index.
ISBN:
0-19-758102-1
0-19-758100-5
Schlagworte:
Dairy products > Analysis.
Dairy processing.
Farming and Country Life.
Domestic animals & pets.
Bezugswerke:
Links: