Dairy technology : principles of milk properties and processes
著者
書誌事項
Dairy technology : principles of milk properties and processes
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 90）
Marcel Dekker, c1999
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
目次
- Milk - composition, structure, and properties
- milk components
- colloidal particles of milk
- microbiology of milk. Processing -general aspects
- heat treatment
- centrifugation
- homogenization
- concentrating
- cooling and freezing
- lactic fermentations
- fouling, cleaning, and disinfections
- packing. Milk products - milk for liquid consumption
- cream products
- concentrated milks
- milk powder
- protein preparations
- butter
- fermented milks. Cheese - principles of cheese making
- process steps
- cheese ripening and properties microbial defects
- cheese varieties. REC00231009Putting testing in perspective
- quality assurance of physical testing measurements
- standardization
- sample preparation
- conditioning
- mass, density, and dimensions
- processability tests
- strength and stiffness properties
- fatigue and wear
- time-dependent properties
- effect of temperature
- environment resistance
- other physical properties
- testing of rubber
- particular requirements for plastics
- cellular materials
- particular requirements for composites
- textiles polymers
- coated fabrics
- dynamic mechanical (thermal) analysis
- fracture mechanic properties
- friction
- thermal properties
- electrical properties
- optical properties
- testing for fire
- weathering
- lifetime prediction
- permeability
- adhesion
- nondestructive testing.
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