From farm to table : the science of milk and dairy products / Alan Kelly, Patrick Fox and Timothy Cogan.

Format:

Book

Author/Creator:

Kelly, Alan (Alan L.), author.

Fox, P. F., author.

Cogan, T. M., author.

Series:

Oxford scholarship online.

Oxford scholarship online

Language:

English

Subjects (All):

Dairy products--Analysis.

Dairy products.

Dairy processing.

Physical Description:

1 online resource (281 pages)

Edition:

First edition.

Place of Publication:

New York, NY : Oxford University Press, [2025]

Summary:

This text is a general science work which describes the manufacture of several dairy products made from milk including butter, different cheeses, fermented milks like yogurt and sour cream, infant formula, pasteurization and pasteurized milks and milk powders. The book also considers the chemistry, biochemistry and microbiology of milk and the composition of starters which are necessary for the production of different fermented dairy products. It includes selected references and suggestions for further reading which open up the more detailed literature.

Notes:

Includes bibliographical references and index.

Description based on online resource and publisher information; title from PDF title page (viewed on December 10, 2024).

ISBN:

0-19-758102-1

0-19-758100-5

OCLC:

1477934553