Publisher's Synopsis
The first book to cover the whole spectrum of the science of milk and its production, processing, and effects, this text addresses milk secretion, production, sanitation, flavor, chemistry, and processing technology as well as the nutritional and health properties of milk and manufactured products. This comprehensive reference gathers together the latest and best current knowledge and research by world authorities and experts in the dairy science fields. Although it focuses on cow's milk, one section uniquely covers the products of all the non-bovine dairy species currently consumed by humans.
