This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
For the above two books, contact: John Wiley & Sons Singapore Pte. Ltd., 1 Fusionopolis Walk#07-01 Solaris South Tower, Singapore 138628. Tel: +65-6643-8333; Fax: +65-6643-8397; E-mail: [email protected]
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