Dairy Science and Technology 2nd Edition

Advanced Dairy Science: Milk Processing, Product Manufacturing & Cheese Technology

This comprehensive textbook explores the science behind milk composition, properties, processing, and dairy product manufacturing. It examines physical, chemical, enzymatic, and microbial transformations, covering milk handling, processing operations, product quality, consumer safety, and the specialized techniques involved in cheese production and ripening.

Key Features

• Comprehensive foundations of dairy science and technology
• Detailed examination of milk chemistry and composition
• Physical properties and structure of milk
• Microbiological characteristics of milk
• Physical, chemical, enzymatic, and microbial transformations
• Principles of milk processing and handling
• Main processing operations used in dairy manufacturing
• Effects of processing variables on product quality
• Milk storage and preservation principles
• Manufacturing techniques for a wide range of dairy products
• Raw material selection and product formulation
• Food safety and quality assurance in dairy production
• Process efficiency and dairy manufacturing control
• Cheese production, biochemical transformations, and ripening
• Scientific reference for dairy technologists, food scientists, researchers, and advanced students