Walstra P., Geurts T.J., Noomen A., Jellema A., Van Boekel M.A.J.S. Dairy technology: Principles of Milk Properties and Processes. Part III: Milk Products

New York: Marcel Dekker, Inc., 1999. — 195 c.MіІk for Liquid Consumption.
Pasteurized Milk.
Manufacture.
Shelf Life.
Use of Microfiltration.
Sterilized Milk.DescriptionMethods 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.
The Whipping Process.
ariables.
Іce Cream.
Manufacture.
Physical Structure: Forrnation and Stability.
Role of the Various Components.
Suggested Literature.
Concentrated Milks.
Evaporated Milk.DescriptionManufacture.
Organoleptic Properties.
Heat Stability.
Creaming.
Age Thickening and Gelation.
Sweetened Condensed Milk.DescriptionManufacture.
scosity of Solutions.
Microbial Spoilage.
Chemical Deterioration.
Lactose Crystals.
Suggested Literature.
MіІk 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.Deterioration.
Other Types of Milk 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.DescriptionManufacturing Scheme.
The Chuming Process.
Working.
Structure and Properties.
Microstructure.
Consistency.
Cold Storage Defects.
Cultured Butter from Sweet Cream.
High-Fat Products.
Anhydrous Milk Fat.
Modification of Milk Fat.
Recombined Butter.
Butter Products with a Low Fat Content.
Suggested Literature.
Fermented Milks.
General Aspects.
Preservation.
Nutritive Value.
arious Types.
Type of Fermentation.
Fat Content.
Concentration of the Milk.
Withdrawal of Whey.
Milk of Various Animal Species.
Yogurt.
The Yogurt Bacteria.
Manufacture; Set and Stirred Yogurt.
Physical Properties.
Flavor Defects and Shelf Life.
Suggested Literature.