Konu: Dairy Handbook

The primary theme of this book is the efficient transformation of milk into highquality
products. This needs a thorough understanding of the composition and
properties of milk, and of the changes occurring in milk and its products during
processing and storage. Moreover, knowledge of the factors that determine product
quality, including health aspects and shelf life, is needed. Our emphasis is on

the

principles of physical, chemical, enzymatic, and microbial transformations.

Detailed manufacturing prescriptions and product specifications are not given, as

they are widely variable.

http://www.forumfood.org/zyr/dokumanlar/a2113ef6e6.pdf

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