Encyclopaedia of chemical and microbiological analysis of milk and dairy products

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Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. Any dairy product is a variable mixture of a large number of different chemical species, which are usually grouped together into broad classes such as moisture, fat, protein, anhydrous lactose and mineral salts for proximate analysis. Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability. This encyclopaedia provides a comprehensive description of the principal constituents of milk and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This should be of value to all dairy scientists and students.