Milk and Dairy Products: Properties and Processing

Everything newcomers and specialists need to know about milk and dairy products in only 220 pages.
The book is a condensed, up-to-date and well-structured compilation of the key knowledge in this field. Its four sections deal with:
- the chemical personality of milk (lipids, proteins, lactose, minor constituents)
- milk in its biological context (its bioproduction by mammals, milking, dairy microbiology, etc.)
- the processing operations specific to dairy industry (centrifugation, cream separation, bactofugation, filtration through membranes, etc.) - the manufacture of dairy products (milk and milk beverages, fermented dairy products, cheeses, fat products, whey products, ice cream and dried products)
Moreover, numerous tables and charts make significant amounts of vital related information available at a glance.

The author has worked for many years in dairy research. He is currently Principal Scientist in the Department of Food Science of the Agricultural Research Organization, Bet Dagan, Israel.