Dairy Science and Technology, Hardback/Tom J. Geurts - Taylor & Francis Inc

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Discusses the transformation of milk into high-quality products.
It introduces the chemistry, physics, and microbiology of milk..
Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this book features coverage of the properties of milk, a section on milk formation, and the inclusion of nutritional aspects.
Discusses the transformation of milk into high-quality products