Dairy processing

Milk (What's for Lunch)

Claire Llewellyn

Manufacturing Yogurt and Fermented Milks

Ramesh C. Chandan, Arun Kilara, Y. H. Hui, Charles H. White

Dairy ingredients for food processing

edited by Ramesh C. Chandan, Arun Kilara

Structure of Dairy Products (Society of Dairy Technology)

A. Y. Tamime

Dairy science and technology

Pieter Walstra, Jan T.M. Wouters, T.J. Geurts.

Characterisation and modelling of the laminar flow of cultured buttermilk, a product exhibiting time dependent viscosity behaviour

by Francis Butler.

Pourquoi y A-T-Il Des Trous Dans Mon Gruy're?

Anne-Sophie Baumann

Advances in dairy ingredients

editors, Geoffrey W. Smithers, Mary Ann Augustin

Dairy technology: principles of milk properties and processes

P. Walstra ... [et al.].

Dairy Science and Technology, Second Edition (Food Science and Technology)

Jan T. M. Wouters, Tom J. Geurts, Pieter Walstra