Dairy Science and Technology Handbook – Application Science, Technology and Eng…

Dairy Science and Technology Handbook, Volume 2\n\nProduct Manufacturing\n\nY. H. Hui (Edited by), YH Hui (Author)\n\n9780470127070, Wiley\n\nHardback, published 27 November 2006\n\n448 pages\n22.9 x 16 x 3.6 cm, 0.816 kg\n\nWritten 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.\n\nPreface.\nContributors. \nChapter 1. Yogurt. - Ramesh C. Chandan and Khem M. Shahani \nChapter 2. Ice Cream and Frozen Desserts. - Rafael Jim\u00E9nez-Flores, Norman J. Klipfel, and Joseph Tobias \nChapter 3. Cheese. - K. Rajinder Nath \nChapter 4. Concentrated and Dried Dairy Products. - Marijana Caric \nChapter 5. Dairy Microbiology and Safety. - P.C. Vasavada and Maribeth A. Cous]