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Dairy Science and Technology by P. Walstra at Abbey's Bookshop,
Dairy Science and Technology
— —
P. Walstra Pieter Walstra

Dairy Science and Technology

P. Walstra,  Pieter Walstra,  Jan T. M. Wouters ,  Tom J. Geurts

$525

Hardback

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English
CRC Press Inc
29 September 2005
Dairy farming
Series: Food Science and Technology
Dairy Science and Technology, Second Edition discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. Now organized into four main parts, 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 begins with an introduction to the chemistry 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.
By:   , , ,
Imprint:   CRC Press Inc
Country of Publication:   United States
Edition:   2nd edition
Dimensions:   Height: 229mm,  Width: 152mm,  Spine: 46mm
Weight:   1.650kg
ISBN:   9780824727635
ISBN 10:   0824727630
Series:   Food Science and Technology
Pages:   806
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Replaced By:   9781032222233
Format:   Hardback
Publisher's Status:   Active

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

Reviews for Dairy Science and Technology

Overall this book will be of interest to students majoring in dairy science and technology, dairy technologists and academics for teaching purposes. ... provides a basic understanding of many dairying aspects, such as the chemistry, microbiology and processing of milk and related products. -A Y Tammine in International Journal of Dairy Technology, Vol. 60 No. 2, May 2007


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