TY - BOOK ID - 8857261 TI - Dairy science and technology AU - Walstra, Pieter AU - Wouters, Jan T.M. AU - Geurts, Tom J. PY - 2006 SN - 9780824727635 9781420028010 PB - Boca Raton (Fla) Taylor & Francis DB - UniCat KW - Agrotechnology and Food Sciences. Food Sciences KW - Dairy Science KW - Dairy Science. KW - Zuivel wetenschap. UR - https://www.unicat.be/uniCat?func=search&query=sysid:8857261 AB - 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. ER -