General References

References 1, 4, and 5 are good general references. Also refer to issues of Dairy Science Abstracts and Food Science and Technology Abstracts (England).

F. W. Bodyfelt, J. Tobias, and G. M. Trout, The Sensory Evaluation of Dairy Products, 3rd ed., Van Nostrand Reinhold, New York, 1988.

J. G. Brennan et al., Food Engineering Operations, 2nd ed., Applied Science Publishers, London, United Kingdom, 1976.

G. Bylund, Dairy Processing Handbook, Lund, Sweden, 1995.

J. R. Campbell and R. T. Marshall, The Science of Providing Milk for Man, McGraw-Hill, New York, 1975.

A. W. Farrall, Engineering for Dairy and Food Products, John Wiley & Sons, New York, 1963.

P. F. Fox, ed., Advanced Dairy Chemistry, 1. Proteins, 2. Lipids, 3. Lactose, Water, Salts and Vitamins, Elsevier Applied Science, New York, 1992-1996.

C. W. Hall, A. W. Farrall, and A. L. Rippen, Encyclopedia of Food Engineering, AVI, Westport, Conn., 1971.

C. W. Hall and T. I. Hedrick, Drying of Milk and Milk Products, 2nd ed., AVI, Westport, Conn., 1971.

W. J. Harper and C. W. Hall, eds., Dairy Technology and Engineering. AVI, Westport, Conn., 1976.

J. L. Henderson, The Fluid Milk Industry, 3rd ed., AVI, Westport, Conn., 1971.

H. G. Kessler, Food Engineering and Dairy Technology, Verlag A. Kessler, Freising, West Germany, 1981.

F. V. Kosikowski and V. V. Mistry, Cheese and Fermented Milk Foods, 3rd ed., Vol. I and II, F. V. Kosikowski, L.L.C., Westport, Conn., 1997.

M. Robinson, Concentrated and Dried Milk Products (Evaporation) (Drying), Victorian College of Agriculture and Horticulture, Victoria, Australia, 1993.

P. Walstra and R. Jenness, Dairy Chemistry and Physics, John Wiley & Sons, New York, 1984.

John G. Parsons Robert J. Baer Vikram V. Mistry South Dakota State University Brookings, South Dakota

See also Cultured milk products.

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