Chapter 64. Milk Composition, Physical and Processing Characteristics

  1. Y. H. Hui Senior Scientist
  1. Ramesh C. Chandan President

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch64

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Chandan, R. C. (2006) Milk Composition, Physical and Processing Characteristics, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch64

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Global Technologies, Inc., 1364, 126th Avenue, NW, Coon Rapids, MN 55448-4004, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • milk composition - physical and processing characteristics;
  • taste and aroma - critical milk assessment;
  • “cream plug phenomenon”

Summary

This chapter contains sections titled:

  • Introduction

  • Definition of Milk

  • Milk Composition

  • Physical Structure

  • Constituents of Milk

  • Physical Characteristics of Milk

  • References and Further Reading

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