Chemistry in the kitchen ‐ milk and milk products II
Paul Ainsworth
(Senior Lecturer in the Department of Food and Consumer Technology at Manchester Metropolitan University, Manchester, UK)
1021
Abstract
Uses the basic chemical and physical information discussed in “Milk and milk products I” and applies this information to a range of other milk products. Describes the methods of preparation of concentrated and dried milks, cream and butter, and fermented milk products, particularly yogurt and cheese. Discusses the chemical and physical changes taking place during the preparation of these products and how these changes determine the quality characteristics.
Keywords
Citation
Ainsworth, P. (1996), "Chemistry in the kitchen ‐ milk and milk products II", Nutrition & Food Science, Vol. 96 No. 3, pp. 21-24. https://doi.org/10.1108/00346659610114716
Publisher
:MCB UP Ltd
Copyright © 1996, MCB UP Limited