The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.
With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium coversinnovative techniques in dairy engineeringprocessing methods and their applications in dairy industryenergy use in dairy engineering: sources, conservation, and requirements
In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products.
Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
Publisher: Apple Academic Press Inc.
Number of pages: 380
Weight: 907 g
Dimensions: 229 x 152 mm
"This book . . . fulfills a thirst of knowledge about recent developments in processing of milk and dairy products. This compendium deals with the salient aspects of milk processing and dairy product manufacturing. The cutthroat competition of the modern era necessitates the knowledge of fundamentals of emerging processes, acquaintance with innovative equipment, and self-assurance over instruments and automatic control systems for commercial processing of milk and dairy products. The task of providing comprehensive information about pertinent topics, more ubiquitous in future milk and dairy product industry is nicely done. The authors and editors deserve accolades for this stupendous work. . . . I am confident that this book will be very useful, as a reference book for researchers and as a source book for teachers. It would be equally useful for all professionals working in various capacities in milk and dairy product manufacturing industry."
-From the Foreword by Umesh K. Mishra, Vice Chancellor, Chhattisgarh Kamdhenu University, College of Dairy Science and Food Technology Campus, Durg, Raipur, Chhattisgarh, India