Explore Books on
dairy processing

Manufacturing yogurt and fermented milks

By Ramesh C. Chandan

Technology of cheesemaking

By Barry A. Law,A. Y. Tamime

Cheese and fermented milk foods

By Frank Kosikowski

Milk and dairy product technology

By Edgar Spreer

Dairy Processing and Quality Assurance

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

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

Manuel de l'industrie laitière au Canada

By E. MacCarthy

Emerging Dairy Processing Technologies

By Nivedita Datta,Peggy M. Tomasula

Glass of milk

By John Malam

Modern dairy products

By Lincoln M. Lampert

Dairy science and technology

By Pieter Walstra

Milk and cheese

By Sally Hewitt

Milk (What's for Lunch?)

By Claire Llewellyn

Landmarks in the U.S. dairy industry

By Mark R Weimar

Cheese and fermented milk foods

By Frank V. Kosikowski

Dairy Processing

By UNIFEM

Landmarks in the U.S. dairy industry

By Mark R. Weimar

Dairy technology

By Pieter Walstra

Food processing in Peru, with particular reference to milk and balanced poultry feeds

By Manuel Lajo

Mechanisation and automation in dairy technology

By A. Y. Tamime,Barry A. Law

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

Structure of dairy products

By A. Y. Tamime