The first of two volumes on advances in process technology in the dairy industry. Volume 1 deals with liquid milk and its immediate derivatives such as cream, b

As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and au

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasin