Technology of Dairy Products

Covering products in which milk is either the main component or a less obvious ingredient, this edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. It also includes three new chapters (microbiology, packaging, editorial introduction) and the other chapters have been revised, enlarged and brought up to date. Written for food technologists making dairy products, the book is also a source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions.