Encyclopedia of Dairy Sciences (Second Edition)

John W. Fuquay, Patrick F. Fox, Paul L. H. McSweeney, "Encyclopedia of Dairy Sciences, Second Edition"
2011 | ISBN: 0123744024 | 4170 pages |


Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.

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