Milk and Milk Products: Technology, Chemistry and Microbiology

Dairy Science & Technology: Chemistry, Microbiology and Product Innovation

This reference explores the science and technology behind milk and dairy product manufacturing, covering traditional products, modern processing methods and emerging innovations. It examines milk chemistry, microbiology, dairy preservation and the development of new products, including functional foods and dairy alternatives.

Key Features

• Introduces the scientific principles of milk and dairy products.
• Explores the historical development of dairy technology.
• Examines milk chemistry and composition.
• Covers the microbiological properties of milk.
• Discusses traditional cheese manufacturing techniques.
• Explores fermented milk products and their production.
• Examines cream and butter processing.
• Covers ice cream manufacturing technology.
• Explains concentrated and dried milk production.
• Introduces ultra-high-temperature dairy processing.
• Explores the development of modern dairy desserts.
• Discusses functional dairy products and new applications.
• Examines dairy substitutes and alternative product development.
• Highlights technological opportunities for improving milk utilisation.
• Provides foundational knowledge for dairy scientists, food technologists and researchers.