Written by renowned dairy experts with diversified backgrounds and exper this extremely useful book offers a thorough account of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
About the Author
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Product Manufacturing, Volume 2, published by Wiley.
