Dairy science and technology. (©2014)

• Record Type: Book
• Further Information: Note: Pieter Walstra, Jan T.M. Wouters, Tom J. Geurts.
• Other Names: Walstra, Pieter; Wouters, Jan T. M; Geurts, T. J (Tom J.)
• Contents: Front Cover; Preface; Acknowledgments; Contents; 1. Milk: Main Characteristics; 2. Milk Components; 3. Colloidal Particles of Milk; 4. Milk Properties; 5. Microbiology of Milk; 6. General Aspects of Processing; 7. Heat Treatment; 8. Centrifugation; 9. Homogenization; 10. Concentration Processes; 11. Cooling and Freezing; 12. Membrane Processes; 13. Lactic Fermentations; 14. Fouling and Sanitizing; 15. Packaging; 16. Milk for Liquid Consumption; 17. Cream Products; 18. Butter; 19. Concentrated Milks; 20. Milk Powder; 21. Protein Preparations; 22. Fermented Milks. 23. Principles of Cheese Making24. Cheese Manufacture; 25. Cheese Ripening and Properties; 26. Microbial Defects; 27. Cheese Varieties; A.1; A.2; A.3; A.4; A.6; A.7; A.8; A.9; A.10; A.11; Index.
• Edition: 2nd ed
• Publisher Details: Boca Raton, FL : Taylor and Francis
• Publication Date: 2014
• Copyright Date: 2014
• Extent: 1 online resource (808 pages)
• Subjects: 637.1; Dairy processing; TECHNOLOGY & ENGINEERING -- Agriculture -- General; Dairy processing; Electronic books
• Languages: English
• ISBNs: 9781420028010; 1420028014
• Notes: Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.