Revised edition of: Dairy technology / P. Walstra [and others]. c1999.

Ch. 1.Milk : main characteristics -- Ch. 2. Milk components -- Ch. 3. Colloidal particles of milk -- Ch. 4. Milk properties -- Ch. 5. Microbiology of milk -- Ch. 6. General aspects of processing -- Ch. 7. Heat treatment -- Ch. 8. Centrifugation -- Ch. 9. Homogenization -- Ch. 10. Concentration processes -- Ch. 11. Cooling and freezing -- Ch. 12. Membrane processes -- Ch. 13. Lactic fermentations -- Ch. 14. Fouling and sanitizing -- Ch. 15. Packaging -- Ch. 16. Milk for liquid consumption -- Ch. 17. Cream products -- Ch. 18. Butter -- Ch. 19. Concentrated milks -- Ch. 20. Milk powder -- Ch. 21. Protein preparations -- Ch. 22. Fermented milks -- Ch. 23. Principles of cheese making -- Ch. 24. Cheese manufacture -- Ch. 25. Cheese ripening and properties -- Ch. 26. Microbial defects -- Ch. 27. Cheese varieties.