Milk and Milk Products: Technology, Chemistry and Microbiology

This volume is the first in an important series of texts dealing with major food product groups. Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability.

The book provides a thoroughly integrated and up-to-date coverage of this important food product group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user-friendly and clear format. The contents of the book cover most of the major milk products, including butter (and butter substitutes,), yogurt, cheese, concentrated and dried milk, desserts and ice cream.