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  1. 1. PRIMARY PRODUCTION OF MILK
  2. 2. THE CHEMISTRY OF MILK
  3. 3. RHEOLOGY
  4. 4. MICROBIOLOGY
  5. 5. RAW MILK QUALITY
  6. 6. COLLECTION AND RECEPTION OF MILK
  7. 7. BUILDING BLOCKS OF DAIRY PROCESSING The following chapter describes the frequently used components in dairy processing. It covers only those components that are used in liquid milk processing. Cheesemaking equipment, buttermaking machines, etc. are described in chapters on the respective processes.
    1. 7. 1 Heat exchangers
    2. 7. 2 Centrifugal separators and milk standardization
    3. 7. 3 Homogenizers
    4. 7. 4 Membrane technology
    5. 7. 5 Mixers
    6. 7. 6 Evaporators
    7. 7. 7 Deaerators
    8. 7. 8 Pumps
    9. 7. 9 Pipes, valves and fittings
    10. 7. 10 Tanks
  8. 8. DAIRY PROCESSING LINES The following chapter looks at the entire line, with subsections discussing its design, automation, service systems and sustainability in dairy.
    1. 8. 1 Designing a process line
    2. 8. 2 Automation
    3. 8. 3 Service systems
    4. 8. 4 Sustainability in dairy processing
  9. 9. PASTEURIZED AND ESL DAIRY PRODUCTS
  10. 10. LONG-LIFE MILK
  11. 11. LACTOSE-FREE DAIRY PRODUCTS
  12. 12. CULTURES AND STARTER MANUFACTURE
  13. 13. FERMENTED MILK PRODUCTS
  14. 14. BUTTER
  15. 15. ANHYDROUS MILK FAT (AMF) AND BUTTEROIL
  16. 16. WHEY AND MILK FRACTIONATION
  17. 17. CHEESE
  18. 18. CONDENSED MILK
  19. 19. MILK AND WHEY POWDER
  20. 20. RECOMBINED MILK PRODUCTS
  21. 21. ICE CREAM
  22. 22. CLEANING OF DAIRY EQUIPMENT
  23. 23. DAIRY EFFLUENT

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