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Volume 1 of the Food Products Series, integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability
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This text provides integrated and up-to-date coverage of milk and milk products, integrating the disciplines of food science, such as chemistry and microbiology, with processing technology and product-related aspects, such as criteria for acceptability. The contents of the book include coverage of the major milk products, including butter (and butter substitutes), yoghurt, cheese, concentrated and dried milk, desserts and ice cream.
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- PublisherSpringer
- Publication date1995
- ISBN 10 041245730X
- ISBN 13 9780412457302
- BindingHardcover
- Number of pages464
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