Features

• Balanced and objective treatment of a topical area
• Extended coverage of plant maintenance, cleaning, and waste management
• A wide range of authors from both the industrial and academic sectors

With contributions from a wide range of international experts from both the industrial and academic sectors, Mechanisation and Automation in Dairy Technology offers balanced coverage of a topical area. The book covers the main sectors of dairy technology, their basic science and manufacture, mechanisation and automation, and quality control.

Mechanisation and Automation in Dairy Technology introduces the basic principles of automation, such as objectives, levels and tasks of automation systems, operation and programming of control systems, use of automation in HACCP applications, and designing a process line. The following chapters deal with the individual sectors of the dairy industry, examining the special problems that have been, and remain to be, solved in conversion from manual to mechanised operations. The book also shows how the principles of automation can then be applied or adapted to make the mechanised process interactive within its component parts.

Contents

1. Principles of Automation in the Dairy Industry
2. Primary Milk Production
3. Liquid Milk
4. Concentrated and Dried Dairy Products
5. High Fat Content Dairy Products
6. Yoghurt and Other Fermented Milks
7. Cheddar Cheese Production
8. Semi-hard Cheeses
9. Soft Fresh Cheese and Soft Ripened Cheese
10. Pasta Filata Cheeses
11. Membrane Processing
12. Non-Product Operations, Services and Waste Handling

click here to see books of related interest