USA: John Wiley & Sons, 2008, 586 p.
Dairy processing and quality assurance.
Dairy industry: production and consumption trends.
Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory.
Chemical composition, physical and functional properties of milk and milk ingredients.
Microbiological considerations related to dairy processing.
Regulations for product standards and labeling.
Milk from farm to plant.
Ingredients in dairy products.
Fluid milk products.
Cultured milk and yogurt.
Butter and spreads: manufacture and quality assurance.
Cheese.
Evaporated and sweetened condensed milks.
Dry milk products.
Whey and whey products.
Ice cream and frozen desserts.
Puddings and dairy-based desserts.
Role of milk and dairy foods in nutrition and health.
Product development strategies.
Packaging milk and milk products.
Nonthermal preservation technologies for dairy applications.
Management systems for safety and quality.
Laboratory analysis of milk and dairy products.
Dairy processing and quality assurance.
Dairy industry: production and consumption trends.
Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory.
Chemical composition, physical and functional properties of milk and milk ingredients.
Microbiological considerations related to dairy processing.
Regulations for product standards and labeling.
Milk from farm to plant.
Ingredients in dairy products.
Fluid milk products.
Cultured milk and yogurt.
Butter and spreads: manufacture and quality assurance.
Cheese.
Evaporated and sweetened condensed milks.
Dry milk products.
Whey and whey products.
Ice cream and frozen desserts.
Puddings and dairy-based desserts.
Role of milk and dairy foods in nutrition and health.
Product development strategies.
Packaging milk and milk products.
Nonthermal preservation technologies for dairy applications.
Management systems for safety and quality.
Laboratory analysis of milk and dairy products.