http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Milk: main characteristics -- Milk components -- Colloidal particles of milk -- Milk properties -- Microbiology of milk -- General aspects of processing -- Heat treatment -- Centrifugation -- Homogenization -- Concentration processes -- Cooling and freezing -- Membrane processes -- Lactic fermentations -- Fouling and sanitizing -- Packaging -- Milk for liquid consumption -- Cream products -- Butter -- Concentrated milks -- Milk powder -- Protein preparations -- Fermented milks -- Principles of cheese making -- Cheese manufacture -- Cheese ripening and properties -- Microbial defects -- Cheese varieties
P. Walstra, Jan T. M. Wouters, Tom J. Geurts
Includes bibliographical references and index