Textbook of Dairy Chemistry

Contents 1. The constituents of milk. 2. Milk acidity and some physical properties of milk. 3. The composition of milk. 4. The effects of heat on milk and the action of milk on metals Dairy detergents chlorine sterilisation. 5. Cream butter and margarine. 6. Cheese annatto and soft curd milk. 7. Condensed milk and milk powder. 8. Dairy by products and miscellaneous subjects. Name index. Subject index. Dairying has developed into a highly technical industry. This evolutionary process continues and it is desirable that the type of training should keep pace with or even anticipate the changing conditions of the industry. The author has presented information which he considers to be of fundamental importance and has not allowed any existing examination syllabus to dominate the selection of subject matter or its method of presentation. Nevertheless it is hoped that this will prove a valuable asset to those reading for college diplomas or university degrees and to all engaged in the technical branches of the dairy industry. To those with a good knowledge of chemistry and physics the various formulae and equations will prove useful but it has been the endeavour of the author to treat the subject matter in such a manner as to enable the salient facts to be appreciated by those with only an elementary knowledge of these two subjects. 196 pp.…