The 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. This 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 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 is appended in this book to make it complete and more comprehensive in all manners. The book describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and intermediate and final products and the interactions between products and processing equipment. 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 discipline.
