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  • Dairy Technologyby P. Walstra

    CRC Press 2013; US$ 229.95

    Milk - composition, structure, and properties; milk components; colloidal particles of milk; microbiology of milk. Processing -general aspects; heat treatment; centrifugation; homogenization; concentrating; cooling and freezing; lactic fermentations; fouling, cleaning, and disinfections; packing. Milk products - milk for liquid consumption; cream products;... more...

  • Food Colloids and Polymersby E. Dickinson; P. Walstra

    Elsevier Science 1993; US$ 290.00

    This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties... more...

  • Modern Aspects of Emulsion Scienceby Bernard P. Binks; Freddy Adams; P. Walstra

    Royal Society of Chemistry 1998; US$ 136.00

    Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a... more...

  • Dairy Science and Technology, Second Editionby P. Walstra; Pieter Walstra; Jan T. M. Wouters; Tom J. Geurts

    CRC Press 2005; US$ 243.00

    MILK Milk: Main Characteristics Milk Components Colloidal Particles of Milk Milk Properties Microbiology of Milk PROCESSES General Aspects of Processing Heat Treatment Centrifugation Homogenization Concentration Processes... more...

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