Dairy Science and Technology Handbook, Volume 1

A handbook featuring contributions from a variety of authors

Edited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties. Preface.

Contributors.

1. Chemistry and Physics (H. D. Goff and A. R. Hill).

2. Analyses (Genevieve L. Christen).

3. Sensory Evaluation of Diary Products (Lynn V. Ogden).

4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie Turgeon, and Paul Paquin).

Appendix: Product Listing.

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Principles and Properties, Volume 1, published by Wiley.