Modern Dairy Technology: Volume 2 Advances in Milk Products 2nd Edition

Modern Dairy Processing: Product Innovation, Fermentation & Quality Control

This reference explores advances in dairy product manufacturing, focusing on cheese production, fermented milk products and the development of health-promoting cultured dairy foods. It examines evolving processing practices, food hygiene requirements and analytical methods for quality control, highlighting technological developments shaping the modern dairy industry.

Key Features

• Explores modern developments in dairy product technology.
• Examines advances in cheese manufacturing processes.
• Covers innovations in fermented milk production.
• Discusses the development of health-promoting dairy products.
• Explores beneficial cultures used in cultured dairy foods.
• Examines bio-yoghurts and related product innovations.
• Discusses changing consumer demand for functional dairy products.
• Highlights improvements in dairy manufacturing practices.
• Explores the impact of food hygiene legislation on production.
• Covers hygiene requirements in dairy processing facilities.
• Examines analytical methods used in quality control.
• Discusses techniques for monitoring dairy product quality.
• Explores improvements in processing standards and procedures.
• Highlights technological changes across the dairy industry.
• Provides useful insights for dairy scientists, food technologists and product manufacturers.