From farm to table : the science of milk and dairy products /
"The consumption of dairy products, made from the milk of cows, sheep, goats, and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millennia. The production of different kinds of dairy products originated as dif...
| Main Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Oxford University Press,
[2025]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | "The consumption of dairy products, made from the milk of cows, sheep, goats, and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millennia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins, and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking, and salting, which are the keys to producing products like cheese, butter, and yoghurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made, including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used, such as spray-drying, fermentation, and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food"--Publisher's description. |
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| Physical Description: | 1 online resource : illustrations |
| Audience: | Specialized. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780197581025 0197581021 9780197581018 0197581013 |