Dairy Technology

Volume 01 of the book focuses on the processing of milk into various dairy foods, which is underpinned by disciplines such as chemistry, biochemistry, microbiology, and process engineering. To ensure public health and product quality, it is essential to control effectively the points in the production and processing chain where both pathogenic and spoilage microorganisms can be managed. The book provides comprehensive information on the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation of milk. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals. Volume 02 of the book covers the industrial, non-farm phase of the dairy industry, which represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods are a significant segment of the vast and varied food industry. The book provides a comprehensive overview of the manufacture of dairy products, functional foods, the utilization of dairy byproducts, cleaning and sanitization, and quality assurance. The book aims to provide the latest information in a consolidated form to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.