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Title:
Dairy Science and Technology, Second Edition (Food Science and Technology, Volume 147 ) |
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Division: Applied & Industrial / CRC Press / 英文版 |
Author/Editor: Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts Star:  |
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ISBN: 0824727630 |
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Introduce Date: 2008年04月13日00:55 , Release Date: 2008年04月13日09:04 |
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Introducer: asymmsyn , Rate: 0/85 |
| Format: pdf(editorial) Download |
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| Description: |
Dairy Science and Technology, Second Edition
Pieter Walstra Wageningen Agricultural University, The Netherlands
Jan T. M. Wouters Wageningen University, NIZO Food Research, Ede, Netherlands
Tom J. Geurts Wageningen Agricultural University, The Netherlands
Series: Food Science and Technology Volume: 147
List Price: $179.95
ISBN: 9780824727635
ISBN 10: 0824727630
Publication Date: 9/29/2005
Number of Pages: 808
CRC Press
What’s New in the Second Edition:
Offers expanded coverage of the chemistry, physics, and microbiology of milk
Presents additional information about the basic science necessary to understand properties and processes
Provides a new section on milk formation
Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.
The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.
In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses.
An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.
Table of Contents
MILK
• Milk: Main Characteristics
• Milk Components
• Colloidal Particles of Milk
• Milk Properties
• Microbiology of Milk
PROCESSES
• General Aspects of Processing
• Heat Treatment
• Centrifugation
• Homogenization
• Concentration Processes
• Cooling and Freezing
• Membrane Processes
• Lactic Fermentations
• Fouling and Sanitizing
• Packaging
PRODUCTS
• Milk for Liquid Consumption
• Cream Products
• Butter
• Concentrated Milks
• Milk Powder
• Protein Preparations
• Fermented Milks
CHEESE
• Principles of Cheese Making
• Cheese Manufacture
• Cheese Ripening and Properties
• Microbial Defects
• Cheese Varieties
APPENDICES
INDEX
Reviews:
“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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