Chemistry in the kitchen: milk and milk products I

Investigates the factors determining the quality of milk and heat‐treated milk products. Discusses the composition and structure of milk with particular reference to proteins, fat and lactose with emphasis on emulsion stability, fat globules and the casein micelles. Describes the preservation of milk by heat treatment to produce pasteurized, sterilized, ultra heat‐treated milks, and the chemical and physical changes taking place during this processing.