New Уогк: Marcel Dekker, Inc., 1999. — 195 c.МіІk for Liquid Consumption.
Pasteurized Milk.
Manufacture.
Shelf Life.
Use of Microfiltration.
Sterilized Milk.
Description.
Methods of Manufacture.
Shelf Life.
Flavor.
Nutritive Value.
Suggested Literature.
Cream Products.
Sterilized Cream.
Manufacture.
Heat Stability.
Stability in Coffee.
Clustering.
Whipping Cream.
Desirable Properties.
Manufacture.
Тне Whipping Process.
ariables.
Ісе Cream.
Manufacture.
Physical Structure: Forrnation and Stability.
Role of the Various Components.
Suggested Literature.
Concentrated Мilks.
Evaporated Milk.
Description.
Manufacture.
Organoleptic Properties.
Heat Stability.
Creaming.
Age Тhickening and Gelation.
Sweetened Condensed Milk.
Description.
Manufacture.
scosity of Solutions.
Microbial Spoilage.
Chemical Deterioration.
Lactose Crystals.
Suggested Literature.
МіІk Powder.
Objectives.
Manufacture.
Hygienic Aspects.
Bacteria in the Original Milk.
Growth During Manufacture.
ncidental Contamination.
Sampling and Checking.
Physical Properties.
Ease of Dispersing; Instant Powder.
nfluence of Process Variab1es on Product Properties.
Flavor.
WPN Index.
nsolubility.
Specific Volume.
Free Flowingness.
Free Fat Content.
Dispersibility.
Stability.
Conclusion.
Deterioration.
Other Types of Мilk Powder.
Reconstituted Products.
Suggested Literature.
Protein Preparations.
lntroduction.
Manufacturing Processes.
Casein.
Whey Protein (WP) Concentrates and WP Complexes.
Lactalbumin.
Coprecipitate.
Separation and Modification.
Functional Properties.
Solubility.
Gelling Properties.
Swelling.
Emulsifier Properties.
Foaming.
Other Properties.
Suggested Literature.
Butter.
Description and Manufacture.
Description.
Manufacturing Scheme.
Тне Chuming Process.
Working.
Structure and Properties.
Microstructure.
Consistency.
Cold Storage Defects.
Cultured Butter from Sweet Cream.
Нigh-Fat Products.
Anhydrous Мilk Fat.
Modification of Milk Fat.
Recombined Butter.
Butter Products with а Low Fat Content.
Suggested Literature.
Fermented Milks.
General Aspects.
Preservation.
Nutritive Value.
arious Types.
Туре of Fermentation.
Fat Content.
Concentration of the Milk.
Withdrawal of Whey.
Milk of Various Animal Species.
Yogurt.
Тне Yogurt Bacteria.
Manufacture; Set and Stirred Yogurt.
Physical Properties.
Flavor Defects and Shelf Life.
Suggested Literature.
