CONTENTS INTRODUCTION… CHAPTER 1 Milk Production and biosynthesis 126 CHAPTER2 Milk Grading and Defects...-. CHAPTER3 Dairy Chemistry and Physics"..-- ……10 CHAPTER 4 Dairy Microbiology"--.. ……27 CHAPTER5 Dairy Processing…… e Clarification, Separation, Standardization Pasteurization… O UHT Treatment …46 Homogenization… e Membrane processing…… Evaporation and dehydration…… o Production and Utilization of steam and Refrigeration.. CHAPTER 6 Dairy Products.-..--. Overview and fluid milk products Concentrated and dried milk products………… …………66 e Cultured Dairy Products.. e Whipped Cream Ice cream Butter manufacture…… 135 APPENDIX Glossary of Terms.-..-.-.3 CONTENTS INTRODUCTION……………………………………………………………………………1 CHAPTER 1 Milk Production and Biosynthesis …………………………………2 CHAPTER 2 Milk Grading and Defects………………………………………… 6 CHAPTER 3 Dairy Chemistry and Physics………………………………… ……10 CHAPTER 4 Dairy Microbiology …………………………………………………27 CHAPTER 5 Dairy Processing……………………………………………………… 36 Clarification, Separation, Standardization………………………………36 Pasteurization………………………………………………………………… 38 UHT Treatment …………………………………………………………… …46 Homogenization ……………………………………………………………… 49 Membrane Processing………………………………………………… …… 51 Evaporation and Dehydration……………………………………… …… 54 Production and Utilization of Steam and Refrigeration………………62 CHAPTER 6 Dairy Products………………………………………………………… 64 Overview and Fluid Milk Products……………………………………… 64 Concentrated and Dried Milk Products………………………………… 66 Cultured Dairy Products…………………………………………………… 70 Whipped Cream ……………………………………………… … …… … 77 Ice Cream ……………………………………………………………………… 78 Butter Manufacture………………………………………………………… 135 APPENDIX Glossary of Terms……………………………………………………146