Handbook of Polymer Testing

Milk - composition, structure, and properties milk components colloidal particles of milk microbiology of milk. Processing -general aspects heat treatment centrifugation homogenization concentrating cooling and freezing lactic fermentations fouling, cleaning, and disinfections packing. Milk products - milk for liquid consumption cream products concentrated milks milk powder protein preparations butter fermented milks. Cheese - principles of cheese making process steps cheese ripening and properties microbial defects cheese varieties. REC00231009Putting testing in perspective quality assurance of physical testing measurements standardization sample preparation conditioning mass, density, and dimensions processability tests strength and stiffness properties fatigue and wear time-dependent properties effect of temperature environment resistance other physical properties testing of rubber particular requirements for plastics cellular materials particular requirements for composites textiles polymers coated fabrics dynamic mechanical (thermal) analysis fracture mechanic properties friction thermal properties electrical properties optical properties testing for fire weathering lifetime prediction permeability adhesion nondestructive testing.