Abstract
Milk and milk products in the food industry cover a very wide range of raw materials and manufactured items. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more important products manufactured from it, such as specialty milks, ice cream, and cheese are discussed. Butter, and margarine, are considered in Chapter 16 on fats and oils.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Milk and Milk Products. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_13
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DOI: https://doi.org/10.1007/978-94-015-7262-0_13
Publisher Name: Springer, Dordrecht
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