Dairy Technology: Vol.02
Dairy Products and Quality Assurance

Shivashraya Singh (Author)

9789383305094

Hardback, published 31 January 2014

716 pages
23.5 x 47.1 x 1.5 cm, 1.55 kg

Dairy Technology is a significant aspect of the extensive and complex dairy industry. This field entails the application of scientific, engineering, business, and artistic principles to dairy and dairy-type products and their associated industries. Dairy and dairy-type products are an essential component of the vast and varied food industry. The book under review offers a comprehensive overview of the manufacturing process of dairy products, functional foods, and the utilization of dairy byproducts. Additionally, the book covers cleaning and sanitization and quality assurance. The books primary objective is to provide a consolidated source of the latest information to cater to the needs of not only undergraduate and postgraduate students but also teachers and professionals in the dairy industry.

• Part I: Manufacturing of Dairy Products
• 01. Fat-Rich Dairy Products
• 02. Fermented Dairy Products
• 03. Starter Cultures
• 04. Cheese Technology
• 05. Heat Desiccated Products
• 06. Concentrated Milks
• 07. Drying of Milk and Milk Products
• 08. Ice Cream and Frozen Dessert
• 09. Dairy Byproducts
• 10. Functional Dairy Foods
• 11. Cleaning and Sanitation