Dairy Science and Technology

ISBN: 9780824727635 出版年：2005 页码：808 Walstra, P Walstra, Pieter Wouters, Jan T M CRC Press

This book discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. The text begins with an introduction to 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 details on the manufacture and ripening of cheese.