This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a new section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese.
Inhaltsverzeichnis
MILK. Milk: Main Characteristics. Milk Components. Colloidal Particles of Milk. Milk Properties. Microbiology of Milk.
PROCESSES. General Aspects of Processing. Heat Treatment. Centrifugation. Homogenization. Concentration Processes. Cooling and Freezing. Membrane Processes. Lactic Fermentations. Fouling and Sanitizing. Packaging. PRODUCTS. Milk for Liquid Consumption. Cream Products. Butter. Concentrated Milks. Milk Powder. Protein Preparations. Fermented Milks. CHEESE. Principles of Cheese Making. Cheese Manufacture. Cheese Ripening and Properties. Microbial Defects. Cheese Varieties. APPENDICES. INDEX.
