Selected Figures from the Dairy Processing Handbook

1. Milk Characteristics
2. Homogenization
3. Membrane Separation
4. Evaporation
5. Spray Drying
6. Milk Sterilization
7. Processing, Milk, Cream, Whey, Rennet
8. Yogurt
9. Butter
10. Cheese
11. Ice cream
12. Equipment
13. Cleaning and Sterilization

[Return to Food Engineering Teaching Resources]

[Return to J.F. Steffe Home Page]

Comments to Prof. Steffe, Michigan State University