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Dairy Science and Technology Handbook, Volume 2
Product Manufacturing

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

9780470127070, Wiley

Hardback, published 27 November 2006

448 pages
22.9 x 16 x 3.6 cm, 0.816 kg

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.

Preface.

Contributors.

Chapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani

Chapter 2. Ice Cream and Frozen Desserts. - Rafael Jiménez-Flores, Norman J. Klipfel, and Joseph Tobias

Chapter 3. Cheese. - K. Rajinder Nath

Chapter 4. Concentrated and Dried Dairy Products. - Marijana Caric

Chapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cousin

Appendix. Food and Drug Administration, Part 135-Frozen Desserts, April 1, 1992.

Subject Areas: Agriculture & farming [TV]
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