04450cam a2200541 i 4500 9781003271765 FlBoTFG 20251030122233.0 m o d cr cnu|||unuuu 250130s2025 flu fo 000 0 eng d OCoLC-P eng rda pn OCoLC-P 9781003271765 (electronic bk.) 1003271766 (electronic bk.) 9781032222486 9781032222233 9781040311202 (electronic bk. : PDF) 1040311202 (electronic bk. : PDF) 9781040311233 (electronic bk. : EPUB) 1040311237 (electronic bk. : EPUB) 10.1201/9781003271765 doi (OCoLC)1492396395 (OCoLC-P)1492396395 SF250.5 TEC 012000 bisacsh HEA 048000 bisacsh TDCT bicssc Huppertz, Thom, author. Wageningen University, The Netherlands. 93266 Dairy Science and Technology / Thom Huppertz. Third edition. Boca Raton : CRC Press, 2025. 1 online resource (xiv, 688 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier Chapter 1.Main characteristics of milk.Chapter 2.Milk components.Chapter 3.Colloidal Particles in milk.Chapter 4.Physicochemical properties of milk.Chapter 5.Microbiology of milk.Chapter 6.General aspects of dairy processing.Chapter 7.Heat treatment.Chapter 8.Centrifugation.Chapter 9.Homogenization.Chapter 10.Concentration processes.Chapter 11.Drying.Chapter 12.Membrane filtration processes.Chapter 13.Lactic Fermentations.Chapter 14.Milk for Liquid Consumption.Chapter 15.Concentrated milk products.Chapter 16.Cream products.Chapter 17.Butter.Chapter 18.Milk Fat Products.Chapter 19.Ice cream.Chapter 20.Fermented milk products.Chapter 21.Milk powder.Chapter 22.Whey powders.Chapter 23.Whey protein concentrates and isolates.Chapter 24.Milk protein concentrates and milk protein isolates.Chapter 25.Micellar casein concentrates and isolates.Chapter 26.Caseins and caseinates.Chapter 27.Milk protein hydrolysates.Chapter 28.Lactose.Chapter 29.Lactose-derivatives.Chapter 30.Nutritional formula for infants and young children.Chapter 31.Cheese and cheesemaking: an introduction.Chapter 32.Principles of cheese manufacture.Chapter 33.Rennet-induced coagulation of milk.Chapter 34.Syneresis of cheese curd.Chapter 35.Salting of Cheese.Chapter 36.Cheese Ripening.Chapter 37.Microbial defects in cheese.Chapter 38.Cheese varieties.Chapter 39.Fresh cheese.Chapter 40.Gouda cheese.Chapter 41.Cheddar.Chapter 42.Emmental cheese.Chapter 43.Mozzarella cheese.Chapter 44.Cheeses with a specific flora. Building upon the scope of its predecessors, Dairy Science and Technology, Third 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 book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others. Key Features 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 new sections on milk formation and variability in milk composition and components Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products OCLC-licensed vendor bibliographic record. TECHNOLOGY / Food Science bisacsh 64434 Dairy processing. 93267 Milk. 93268 Dairy products. 93269 Taylor & Francis https://www.taylorfrancis.com/books/9781003271765 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf E-Books 67505 67505