Abstract
Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed. Butter and margarine are considered in Chapter 16 on fats and oils.
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Potter, N.N., Hotchkiss, J.H. (1995). Milk and Milk Products. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_13
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_13
Publisher Name: Springer, Boston, MA
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