Dairy processing involves conversion of raw milk into fluid milk products, and an array of
dairy products such as butter, yogurt and fermented milks, cheeses, dry milk powders, dry …

Given the recent developments in dairy technology, it has become apparent that revision of
some of the SDT publications (eg Pasteurisation Manual) is overdue. Although there have …

Describes the efficient transformation of milk into a variety of products, focusing on the
changes in raw material, and intermediate and final products, as well as the interactions …

As with the products and processes described in Volume· I of this book, many of the
technical changes associated with, for example, the manufacture of cheeses or fermented …

A productive dairy industry is vital to providing safe, high-quality milk that fulfills the
nutritional needs of people of all ages around the world. In order to achieve that goal …

The text of this book is organized in 5 chapters, with a 3-page subject index. Chapter 1
introduces the chemical composition and physical properties of milk, and reviews methods …

The dairy sector continues to be at the forefront of innovation in food processing. With its
distinguished editor and international team of contributors, Dairy processing: improving …

This final vol. which includes a 29-page subject index to all 3 vol. of the handbook, has 5
chapters, with the following titles: Quality assurance and dairy processing; Biotechnology of …

The first edition of this book rapidly established a reputation for providing a unique source of
highly practical information on dairy product technology. Coverage is of products in which …

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met
more successfully by the milk industry through use of improved processes and technologies …