Milk and Milk Products Technology, chemistry and microbiology

Milk and Milk Products Technology, chemistry and microbiology / by Alan H. Varnam.

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved...

Full description

Saved in:
Bibliographic Details
Main Author: Varnam, Alan H. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1994.
Edition:1st ed. 1994.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1 Introduction
  • 2 Liquid milk and liquid milk products
  • 3 Concentrated and dried milk products
  • 4 Dairy protein products
  • 5 Cream and cream-based products
  • 6 Butter, margarine and spreads
  • 7 Cheese
  • 8 Fermented milks
  • 9 Ice cream and related products.

Similar Items