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Dairy Science and Technology, Second Edition (Food Science and Technology) by P. Walstra; Pieter Walstra; Jan T. M. Wouters; Tom J. Geurts is a nonfiction available to read on EtoBox.

What is Dairy Science and Technology, Second Edition (Food Science and Technology) about?

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk , discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes , illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products , the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese , describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripenin

Who reads Dairy Science and Technology, Second Edition (Food Science and Technology)?

Author

P. Walstra; Pieter Walstra; Jan T. M. Wouters; Tom J. Geurts

Publisher

CRC Press

Published

2005

Language

EN

ISBN

9780824727635

Category

nonfiction

Subjects

Agriculture, Science, Technology

Updated

2026-03-24