General References

Tetra Pak Dairy Processing Handbook, Tetra Pak Processing Systems, S-221 86, Lund, Sweden.

Clark, S., M. Costello, M.A. Drake and F. Bodyfelt. 2009. The Sensory Evaluation of Dairy Products, 2nd ed. Springer.

Fox, P.F., T. Uniacke-Lowe, P.L.H. McSweeney and J. A. O’Mahoney. 2015. Dairy Chemistry and Biochemistry, 2nd ed. Springer.

McSweeney, P.L.H. and P. F. Fox. Advanced Dairy Chemistry. 4th ed. Vol. 1. Proteins (2013). Vol. 2. Lipids (2020). Vol. 3. Lactose, Water, Salts and Minor Constituents (3rd ed., 2009). Springer.

Fox, P.F., T. P. Guinee, T. M. Cogan and P.L.H. McSweeney. 2000. Fundamentals of Cheese Science. Aspen Publication.

Goff, H. D. and Hartel, R. W. 2013. Ice Cream. 7th Edition. Kluwer Academic.

Marth, E. H. and J. L. Steele. 2001. Applied Dairy Microbiology, 2nd ed. Marcel Dekker Inc.

Walstra, P.,J.T.M. Wouters and T.J. Geurts. 2006. Dairy Technology, 2nd Ed.. CRC/Taylor & Francis.


Icon for the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Dairy Science and Technology eBook Copyright © by H. Douglas Goff; Arthur Hill; and Mary Ann Ferrer is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, except where otherwise noted.

Share This Book