dairy Science and Technology Handbook

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dairy Science and Technology Handbook.part1

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dairy Science and Technology Handbook.part2

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dairy Science and Technology Handbook.part3

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dairy Science and Technology Handbook.part4

echovirus

Thanks for sharing. Can you also share vol2 and vol3?

echovirus

Thanks for sharing. Can you also sharing vol2 and vol3?

这是一本关于乳制品的书，只有第一卷，楼上问楼主能否提供第二、第三卷。估计楼主有的话早就上传了。 第一卷内容如下： Volume 1. Principles and Properties 1. Chemistry and Physics 1.1 Introduction 1.2 Composition 1.2.1 Proteins 1.2.2 Lipids 1.2.3 Lactose 1.2.4 Minor Components 1.3 Structure 1.3.1 Casein Micelles 1.3.2 Fat Globules 1.4 Physical Properties 1.4.1 Density 1.4.2 Viscosity 1.4.3 Freezing Point 1.4.4 Electrochemistry 1.4.5 Surface Tension 1.4.6 Acid-Base Equilibria 1.4.7 Heat Capacity and Thermal Conductivity 1.4.8 Optical Properties 1.5 Summary 1.6 Future Developments 1.7 References 2. Analyses 2.1 Introduction 2.1.1 Purpose of Analysis of Dairy Products 2.1.2 Sources of Additional Information 2.1.3 Types of Analyses 2.2 Sampling 2.2.1 General Comments 2.2.2 Sampling of Liquid Products 2.2.3 Sampling of Dry Products 2.2.4 Sampling of Butter 2.2.5 Sampling of Cheese 2.3 Tests for Milk Composition 2.3.1 Fat 2.3.2 Total Solids 2.3.3 Protein 2.3.4 Lactose 2.3.5 Ash 2.3.6 Vitamins 2.3.7 Minerals 2.4 Tests for Milk Quality 2.4.1 Titratable Acidity 2.4.2 Added Water 2.4.3 Sediment 2.4.4 Antibiotics 2.4.5 Acid Degree Value 2.4.6 Iodine and Hypochlorites 2.4.7 Aflatoxins 2.4.8 Pesticides 2.5 Tests for Abnormal Milk 2.5.1 “Cow-Side” Tests 2.5.2 Wisconsin Mastitis Test 2.5.3 Somatic Cell Count 2.6 Microbiological Methods 2.6.1 Aerobic Plate Count 2.6.2 Coliform Count 2.6.3 Tests for Specific Spoilage Bacteria 2.6.4 Tests for Specific Pathogenic Bacteria 2.7 Selected Analytical Techniques for Dairy Products 2.7.1 Assurance of Adequate Pasteurization 2.7.2 Total Solids in Butter and Cheese 2.7.3 Salt in Butter and Cheese 2.7.4 Sorbic Acid in Cheese 2.7.5 Overrun in Frozen Dairy Desserts 2.8 Sensory Analysis 2.8.1 Sensory vs. Chemical and Microbiological Methods 2.9 Summary 2.10 Future Developments 2.11 References 3. Sensory Evaluation of Dairy Products 3.1 The Senses 3.1.1 Introduction 3.1.2 Taste 3.1.3 Smell 3.1.4 Sight 3.1.5 Hearing 3.1.6 Touch 3.2 Sensory Evaluation Techniques 3.2.1 Introduction 3.2.2 Affective Testing 3.2.3 Discrimination Testing 3.2.4 Descriptive Analysis 3.3 Application of Sensory Analysis to Dairy Products 3.3.1 The Philosophy of Judging of Dairy Products 3.4 Descriptive Sensory Defects of Dairy Products 3.4.1 Fluid Milk and Cream 3.4.2 Cottage Cheese 3.4.3 Butter 3.4.4 Ice Cream and Related Products 3.4.5 Cheese 3.4.6 Cultured Products 3.4.7 Yogurt 3.4.8 Dry Milk 3.5 References 4. Functional Properties of Milk Proteins （此部分缺，只有一个附录） 谢谢楼主