Explore Books on
dairy processing

Manufacturing yogurt and fermented milks

By Ramesh C. Chandan

Cheese and fermented milk foods

By Frank Kosikowski

Technology of cheesemaking

By Barry A. Law,A. Y. Tamime

Ultra-high-temperature processing of milk and milk products

By H. Burton

Advances in dairy ingredients

By Geoffrey W. Smithers,M. A. Augustin

Dairy ingredients for food processing

By Ramesh C. Chandan,Arun Kilara

Milk and dairy product technology

By Edgar Spreer

Dairy Processing and Quality Assurance

By Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah

Manuel de l'industrie laitière au Canada

By E. MacCarthy

Modern dairy products

By Lincoln M. Lampert

Glass of milk

By John Malam

Emerging Dairy Processing Technologies

By Nivedita Datta,Peggy M. Tomasula

Dairy science and technology

By Pieter Walstra

Landmarks in the U.S. dairy industry

By Mark R Weimar

Milk and cheese

By Sally Hewitt

Milk (What's for Lunch?)

By Claire Llewellyn

Heat-induced changes in milk

By P. F. Fox

Cheese and fermented milk foods

By Frank V. Kosikowski

Dairy Processing

By UNIFEM

Vacuum pasteurization of cream for butter

By G. H. Wilster

Discours de l'Hon. M. Beaubien à l'inauguration de l'école d'industrie laitière de St-Hyacinthe, le 11 mars 1893

By Louis Beaubien

Landmarks in the U.S. dairy industry

By Mark R. Weimar

Whey processing, functionality and health benefits

By Charles Onwulata,Peter Huth

Dairy processing & quality assurance

By Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah