Drawing from the various disciplines of food science, this textbook covers most major milk products, including butter, yogurt, cheese, concentrated and dried milk, desserts, and ice cream. It discusses the processing technology involved in producing each, and product-related issues like criteria for acceptability. Varnam is a consultant microbiologist. Sutherland studies food and beverage microbiology at the AFRC Institute of Food Research. Originally published by Chapman and Hall, 1994. Annotation c. Book News, Inc., Portland, OR (booknews.com)