Dairy Science and Technology Handbook

Description

Written by renowned dairy experts with diversified backgrounds and experience, this extremely useful three-volume set offers a thorough account of the science and technology of processing dairy products. Volume I presents basic information on new research data and advances in four important properties and applications of milk and dairy ingredients. Volume II discusses procedures and advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products. Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.

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