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Dairy Tech

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ISBN-10: 0824727630

ISBN-13: 9780824727635

Edition: 2nd 2005 (Revised)

Authors: Walstra Pieter

List price: $255.00
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Book details

List price: $255.00
Edition: 2nd
Copyright year: 2005
Publisher: CRC Press LLC
Publication date: 9/29/2005
Binding: Hardcover
Pages: 808
Size: 6.25" wide x 9.00" long x 1.75" tall
Weight: 2.596
Language: English

Milk
Milk: Main Characteristics
Composition and Structure
Milk Formation
Some Properties of Milk
Variability
Changes
Suggested Literature
Milk Components
Lactose
Salts
Lipids
Proteins
Enzymes
Other Components
Variability
Suggested Literature
Colloidal Particles of Milk
Basic Aspects
Fat Globules
Casein Micelles
Suggested Literature
Milk Properties
Solution Properties
Acidity
Redox Potential
Flavor
Density
Optical Properties
Viscosity
Suggested Literature
Microbiology of Milk
General Aspects
Undersirable Microorganisms
Sources of Contamination
Hygienic Measures
Suggested Literature
Processes
General Aspects of Processing
Introduction
Preservation Methods
Quality Assurance
Milk Storage and Transport
Standardizing
Suggested Literature
Heat Treatment
Objectives
Changes Caused by Heating
Heating Intensity
Methods of Heating
Suggested Literature
Centrifugation
Cream Separation
Removal of Particles
Suggested Literature
Homogenization
Objectives
Operation of the Homogenizer
Effects of Turbulence
Factors Affecting Fat Globule Size
Surface Layers
Colloidal Stability
Homogenization Clusters
Creaming
Other Effects of Homogenization
Other Ways of Working
Suggested Literature
Concentration Processes
General Aspects
Evaporating
Drying: General Aspects
Spray Drying
Suggested Literature
Cooling and Freezing
Cooling
Freezing
Suggested Literature
Membrane Processes
General Aspects
Ultrafiltration
Reverse Osmosis
Desalting
Suggested Literature
Lactic Fermentations
Lactic Acid Bacteria
Acid Production
Bacteriophages
Ecological Aspects
Starters
Suggested Literature
Fouling and Sanitizing
Deposit Formation
Cleaning
Disinfection
Suggested Literature
Packaging
Distribution Systems
Packaging Materials
Filling Operation
Suggested Literature
Products
Milk for Liquid Consumption
Pasteurized Milk
Sterilized Milk
Reconstituted Milks
Flavor
Nutritive Value
Infant Formulas
Suggested Literature
Cream Products
Sterilized Cream
Whipping Cream
Ice Cream
Suggested Literature
Butter
Description
Manufacture
Properties
Cultured Butter from Sweet Cream
High-Fat Products
Suggested Literature
Concentrated Milks
Evaporated Milk
Sweetened Condensed Milk
Suggested Literature
Milk Powder
Objectives
Manufacture
Hygienic Aspects
Powder Characteristics
Deterioration
Other Types of Milk Powder
Suggested Literature
Protein Preparations
Manufacture
Functional Properties
Suggested Literature
Fermented Milks
General Aspects
Types of Fermented Milks
Cultured Buttermilk
Yogurt
Nutritional Aspects
Suggested Literature
Cheese
Principles of Cheese Making
Introduction
Essential Process Steps
Changes Occurring
Suggested Literature
Cheese Manufacture
Milk Properties and Pretreatment
Starters
Enzyme-Induced Clotting
Curd Making
Shaping and Pressing
Salting
Curing, Storage, and Handling
Cheese Composition and Yield
Suggested Literature
Cheese Ripening and Properties
Lactic Fermentation
Enzyme Sources
Proteolysis
Lipolysis
Development of Flavor
Development of Texture
Accelerated Ripening
Nutritive Value and Safety
Suggested Literature
Microbial Defects
Coliform Bacteria
Butyric Acid Bacteria
Lactobacilli
Heat-Resistant Streptococci
Propionic Acid Bacteria
Organisms on the Rind
Other Aspects
Suggested Literature
Cheese Varieties
Overview
Fresh Cheese
Gouda-Type Cheeses
Cheddar-Type Cheeses
Swiss and Pasta-Filata Types
Cheeses with a Specific Flora
Processed Cheese
Suggested Literature
Appendix and Index
Often-Used Symbols
Abbreviations
Conversion Factors
Physical Properties of Milk Fat
Amino Acid Composition of Milk Proteins
Amino Acid Sequences of Caseins
Some Properties of Lactose
Trace Elements in Cows' Milk
Physical Properties of Milk and Milk Products
Mass Density and Viscosity of Some Milk Fractions
Heat Transfer
Data on Some Cheese Varieties
Index