Liquid milk

Author: Guo Benheng
Publisher:
Publish Date: 2004-01-01
Features: This book emphasizes both theory and practice, striving to reflect the new development trends and dynamics of modern liquid milk processing technology. It is suitable for researchers, production technicians, and management personnel in the liquid milk industry, as well as for university students and teachers in related fields. The book primarily introduces the nutrition and product classification of liquid milk, the thermal stability of milk and its influencing factors, liquid milk sterilization techniques, processing equipment, high-tech applications in processing, functional dairy products, factory design, and production quality assurance systems.