Description
This book is a comprehensive guide to dairy technology, covering topics such as energy supply and electricity, refrigeration, water and wastewater treatment, cleaning and disinfection, hygiene, and occupational safety. Written by a distinguished expert with more than 30 years of experience, the book provides an introduction to basic dairy technology, discusses the composition and characteristics of milk, describes raw milk storage, clarification, decreaming, and homogenization, details milk quality evaluation, explains packaging, labeling, and distribution, explicates the use of food additives in milk products, analyzes the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk, and milk powder, and reveals the importance and usage of whey. The book is generously illustrated with nearly 300 drawings and photographs.
This indispensable reference offers comprehensive coverage of the basic knowledge and scientific advances in the production of milk and milk-based products-addressing both theoretical and practical issues in dairy technology. Examines energy supply and electricity, refrigeration, water and wastewater treatment, cleaning and disinfection, hygiene, and occupational safety in dairies! Written by a distinguished expert with more than 30 years of hands-on experience, this essential volume furnishes an introduction to basic dairy technology discusses the composition and characteristics of milk describes raw milk storage, clarification, decreaming, and homogenization details milk quality evaluation explains packaging, labeling, and distribution explicates the use of food additives in milk products analyzes the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk, and milk powder reveals the importance and usage of whey and much more! Generously illustrated with nearly 300 drawings and photographs, Milk and Dairy Product Technology is an incomparable resource for food scientists and technologists, dairy and agricultural scientists, process engineers, food biochemists, nutritionists and dietitians, technical personnel in dairies, and upper-level undergraduate and graduate students in these disciplines.
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