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Dairy Science and Technology Handbook, Volume 1
Principles and Properties

Y. H. Hui (Edited by), YH Hui (Author)

9780470127063, Wiley

Hardback, published 27 November 2006

416 pages
23.1 x 15.5 x 3.3 cm, 0.748 kg

A handbook featuring contributions from a variety of authors

Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.

Preface.

Contributors.

1. Chemistry and Physics (H. D. Goff and A. R. Hill).

2. Analyses (Genevieve L. Christen).

3. Sensory Evaluation of Diary Products (Lynn V. Ogden).

4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie Turgeon, and Paul Paquin).

Appendix: Product Listing.

Subject Areas: Agriculture & farming [TV]
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