edited by Edgar Spreer

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.

Contents:

1. Introduction to Technology
2. Milk as a Raw Material and Food
3. Milk Reception
4. Milk Processing
5. Milk, Milk Drinks, and Cream Products
6. Cheese Manufacture
7. Acidified Milk Products
8. Long-Life Milk Products
9. Whey and Whey Utilization
10. Cleaning and Disinfection in a Dairy
11. Water Supply and Wastewater Treatment in a Dairy
12. Refrigeration in a Dairy
13. Energy Supply in a Dairy
14. Electricity in a Dairy
15. Hygiene and Occupational Safety

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