Structure of dairy products / 
edited by Adnan Tamime. 
 - xvi, 288 pages :  illustrations (some colour) ;  26 cm. 
 - Society of Dairy Technology series .
 - Society of Dairy Technology series. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Overview of microscopical approaches /  Instrumental techniques for sample preparation /  Microstructure of milk components /  Microstructure of dairy fat products /  Microstructure of concentrated and dried milk products /  Structure of fermented milks /  Microstructure of natural cheeses /  Processed cheese and cheese analogues /  Microstructure of frozen and dairy-based confectionary products /  The microscope in troubleshooting /  D. F. Lewis --  D. G. Pechak and A. K. Smith --  A. K. Smith and B. E. Campbell --  S. Martini and A. G. Marangoni --  A. Y. Tamime, R. K. Robinson and M. Michel --  A. Y. Tamime, A. Hassan, E. Farnworth and T. Toba --  D. W. Everett --  B. B. Mulsow, D. Jaros and H. Rohm --  D. F. Lewis --  D. F. Lewis.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10. 
<br/><br/> "Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this work on their shelves."--BOOK JACKET. 
<br/><br/><label>ISBN: </label>1405129751 9781405129756 
<br/><br/><label>LCCN: </label>2006034345 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dairy processing
<br/><br/><label>LC Class. No.: </label>SF250.5  / .S785 2007 
<br/><br/><label>Dewey Class. No.: </label>636.2142