Dairy Science and Technology General References

alfa Laval/Tetra Pak 1995. 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. and P.L.H. McSweeney. 1998. Dairy Chemistry and Biochemistry. Blackie Academic and Professional.

Fox, P.F. and P.L.H. McSweeney. Advanced Dairy Chemistry. 3rd ed. Vol. 1. Proteins (2003). Vol. 2. Lipids (2006). Vol. 3. Lactose, Water, Salts and Minor Constituents (2009). Springer. 

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

Hui, Y. H. 1993. Dairy Science and Technology Handbook. Vol. 1. Principles and Properties. Vol. 2. Product Manufacturing. Vol.3. Technology and Engineering. VCH. 

Marshall, R. T., Goff, H. D. and Hartel, R. W. 2003. Ice Cream. 6th Edition. Kluwer Academic.

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

Robinson, R. K., ed. 1994. Modern Dairy Technology. Vol. 1. Advances in Milk Products. Vol. 2. Advances in Milk Processing . Elsevier, NY.

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