From Farm to Table

This book is a general science work which describes the manufacture of several dairy products made from milk including, butter, different cheeses, fermented milks like yogurt and sour cream, Infant formula, pasteurization and pasteurized milks and milk powders. The book also considers the chemistry, biochemistry and microbiology of milk and the composition of starters which are necessary for the production of different fermented dairy products. It includes selected references and suggestions for further reading which open up the more detailed literature.