PTH 2302

The definition of milk, physical and chemical quality of milk, milk handling and inspection, quality standards and testing adulteration of milk, nutritional and chemical characteristic of milk, hygiene and sanitation of milk, technology of milk preservation and processing

References:

Goff, H. D. and A. R. Hill. 1993. Dairy Chemistry and Physics. Chap. 1. in: “Dairy Science and Technology Handbook, Vol. 1, Principles and Properties”, Y. H. Hui, ed., VCH Publishers, New York.

Hawkins, D. 2007. Converting eggs Into Mayonnaise. http://www.afn.org~ poultry/recipes/mayo.htm

Hui, Y.H., 1993. Dairy Sience and Technology Handbook, 2 Product Manufacturing., VCH Publisher, Inc. 220 East 23rd Street, New York, 10010

Kosikowski, F.V. 1978. Cheese and Fermented Milk Foods. 2nd ed., F.V. Kosikowski and Associates, P.O. Box 139, Brooktondale, New York,144817.

Standar Nasional Indonesia, 1992. Metoda Pengujian Susu Segar. SNI 01-2782-1992, Badan Standardisasi Nasional-BSN.

Standar Nasional Indonesia, 1992. Keju cedar. SNI 01-2980-1992, Dewan Standarisasi Nasional-DSN.

Standar Nasional Indonesia, 1992. Yogurt. SNI 01-2981-1992, Dewan Standarisasi Nasional-DSN.

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Standar Nasional Indonesia, 1995. Mentega. SNI 01-3744-1995, Dewan Standarisasi Nasional-DSN.

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Standar Nasional Indonesia, 1998. Susu Kental Manis. SNI 01-2971-1998, Dewan Standarisasi Nasional-DSN.

Standar Nasional Indonesia, 1998. Susu Segar. SNI 01-3141-1998, Badan Standardisasi Nasional-BSN.

Standar Nasional Indonesia, 1998. Susu UHT. SNI 01-3950-1998, Dewan Standarisasi Nasional-DSN.

Standar Nasional Indonesia, 1992. Susu Bubuk. SNI 01-2970-1999, Dewan Standarisasi Nasional-DSN.