Focusing on the principles of physical, chemical, enzymatic and microbial transformation, this college textbook presents the latest information on the efficient transformation of milk into high quality products. To give students a basis for understanding milk processing, handling and storage, the first section discusses the chemistry, physics and microbiology of milk. The following sections address processes, products and cheeses. This second edition expands the initial section covering relevant basic science and includes a new chapter on milk formation. It also includes discussions about the nutritional aspects of milk components and of certain products, such as infant formula. Each chapter contains a list of suggested reading.
