电子书: 乳品加工手册英文版

Contents

1Primary production of milk1

2The chemistry of milk13

3Rheology37

4Micro-organisms45

5Collection and reception of milk65

6Building-blocks of dairy processing73

6.1Heat exchangers75

6.2Centrifugal separators andmilk fat standardisation systems91

6.3Homogenisers115

6.4Membrane filters123

6.5Evaporators133

6.6Deaerators139

6.7Pumps143

6.8Pipes, valves and fittings153

6.9Tanks161

6.10Process Control165

6.11Service systems175

7Designing a process line189

8Pasteurised milk products201

9Longlife milk215

10Cultures and starter manufacture233

11Cultured milk products241

12Butter and dairy spreads263

13Anhydrous milk fat279

14Cheese287

15Whey processing331

16Condensed milk353

17Milk powder361

18Recombined milk products375

19Ice cream385

20Casein395

21Cleaning of dairy equipment403

22Dairy effluents415

Literature425

Index427