Walstra P., Wouters J.T.M., Geurts T.J. Dairy Science and Technology

Second Edition. — Taylor & Francis Group, LLC, 2006. — 768 p.The primary theme of this book is the efficient transformation of milk into highquality products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage. Moreover, knowledge of the factors that determine product quality, including health aspects and shelf life, is needed. Our emphasis is on the principles of physical, chemical, enzymatic, and microbial transformations. Detailed manufacturing prescriptions and product specifications are not given, as they are widely variable.
Aimed at university food science and technology majors, the book is written as a text, though it will also be useful as a work of reference. It is assumed that the reader is familiar with the rudiments of food chemistry, microbiology, and engineering. Nevertheless, several basic aspects are discussed for the benefit of readers who may be insufficiently acquainted with these aspects. The book contains no references to the literature, but suggestions for further reading are given.
The book is made up of four main parts. Part I, “Milk,” discusses the chemistry, physics, and microbiology of milk. Besides providing knowledge of the properties of milk itself, it forms the basis for understanding what happens during processing, handling and storage. Part II, “Processes,” treats the main unit operations applied in the manufacture of milk products. These are discussed in some detail, especially the influence of product and process variables on the (intermediate) product resulting. A few highly specific processes, such as churning, are discussed in product chapters. In Part III, “Products,” integration of knowledge of the raw material and of processing is covered for the manufacture of several products. The number of dairy products made is huge; hence, some product groups have been selected because of their general importance or to illustrate relevant aspects. Procedures needed to ensure consumer safety, product quality, and processing efficiency are also treated. Part IV, “Cheese,” describes the processes and transformations (physical, biochemical, and microbial) in the manufacture and ripening of cheese. Here, the processes are so specific and the interactions so intricate that a separate and integrated treatment is needed. It starts with generic aspects and then discusses specific groups of cheeses.
Several important changes have been introduced in this second edition. The reasons were, first, to improve the didactic quality of the book and, second, to make it more useful as a reference source. More basic and general aspects are now treated, especially physicochemical and microbiological ones. Part I has been substantially enlarged, one reason why the title of the book has been broadened. The nutritional aspects of milk components are now included, and those of some products are enlarged. A section on milk formation has been added.
Naturally, the text has been updated. Moreover, several parts have been reorganized or rewritten. Factual information has been increased and partly moved to an Appendix.