Lactology and Dairy Technology

Author: Gu Ruixia, Editor-in-Chief
Publisher:
Publish Date: 2006-11-01
Features: This book consists of sixteen chapters, where chapters 1 to 4 are dedicated to the fundamental knowledge of dairy processing, introducing the production of milk, the properties of milk, raw milk, and common processing methods used in dairy product manufacturing; chapters 5 to 14 cover liquid dairy products, concentrated dairy products, dried dairy products, fermented milk and lactic acid bacteria beverages, cheese, ice cream and snow cream, colostrum products, etc.