Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

техническая литература

технические науки

Processed Cheese and Analogues

Probiotic Dairy Products

Microbial Toxins in Dairy Products

Membrane Processing. Dairy and Beverage Applications

Milk Processing and Quality Management

Structure of Dairy Products

Cleaning-in-Place

Dairy Powders and Concentrated Products

Brined Cheeses