MARC Record

Leader
001 003535790
003 BE-GnUNI
005 20250201132155.0
008 091130s2006 ||||||||||||||||| ||eng||
020
  
  
a| 9780824727635
040
  
  
a| Howest
041
0
  
a| eng
084
  
  
a| 628.2 2| vsiso
100
1
  
a| Walstra, Pieter, d| 1931-2012 0| (viaf)69034331
245
1
0
a| Dairy science and technology / c| Pieter Walstra, Tom J. Geurts, Jan T.M. Wouters.
250
  
  
a| 2nd ed.
260
  
  
a| Boca Raton : b| CRC, c| 2006.
300
  
  
a| 782 p. : b| ill.
520
  
  
a| This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a new section on milk formation, and the inclusion of nutritional aspects. The text introduces the chemistry, physics, and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with a treatment of the manufacture and ripening of cheese.
650
  
4
a| Agrotechnology and Food Sciences. Food Sciences x| Dairy Science.
650
  
4
a| Zuivel wetenschap.
700
1
  
a| Geurts, Tom J., d| ....- 0| (viaf)
700
1
  
a| Wouters, Jan T. M., d| ....- 0| (viaf)
852
4
  
b| HWPNT c| PENTA j| PENTA.628.2 WALS 06 p| 3011820
920
  
  
a| book