Milk and Milk Products: Technology, chemistry and microbiology (Food Products S., v. 1)

by Alan H VarnAm

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Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional...Read more
  • ISBN13 9781461357322
  • Publish Date 22 March 2013 (first published November 1993)
  • Publish Status Active
  • Publish Country US
  • Imprint Springer-Verlag New York Inc.
  • Edition Softcover reprint of the original 1st ed. 1994
  • Format Paperback
  • Pages 451
  • Language English