Kirjahaku

Dairy Technology is an essential component of the extensive and evolving dairy industry, encompassing a range of scientific, engineering, business, and artistic disciplines. This industry plays a significant role in the broader food sector. This comprehensive book has been designed to cover all aspects of dairy product manufacturing, functional foods, utilization of dairy byproducts, cleaning and sanitization, and quality assurance. The primary goal of this book is to provide the latest information in a consolidated manner to cater to the needs of not only undergraduate and postgraduate students but also educators and professionals in the dairy sector.

Processing of milk into various dairy products, commonly referred to as Dairy Technology, is supported by a range of disciplines, such as chemistry, biochemistry, microbiology, and process engineering. To ensure the safety and quality of dairy products, it is essential to pay close attention to the various stages of production and processing, where both harmful and spoilage microorganisms can be effectively controlled. With this in mind, a comprehensive book has been written that covers the chemical, physical, and microbiological characteristics of milk, as well as its processing and preservation. The aim of this book is to provide a comprehensive resource that meets the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.

Dairy Technology is a significant aspect of the extensive and complex dairy industry. This field entails the application of scientific, engineering, business, and artistic principles to dairy and dairy-type products and their associated industries. Dairy and dairy-type products are an essential component of the vast and varied food industry. The book under review offers a comprehensive overview of the manufacturing process of dairy products, functional foods, and the utilization of dairy byproducts. Additionally, the book covers cleaning and sanitization and quality assurance. The books primary objective is to provide a consolidated source of the latest information to cater to the needs of not only undergraduate and postgraduate students but also teachers and professionals in the dairy industry.