PROCESSING TECHNOLOGIES FOR MILK AND MILK PRODUCTS METHODS APPLICATIONS AND ENERGY USAGE (HB 2017) Hardcover

"Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (HB 2017)" offers an in-depth look at contemporary methods used in the processing of milk and the production of various dairy goods. It discusses advanced techniques such as pasteurization, homogenization, ultrafiltration, spray drying, and fermentation, focusing on their roles in manufacturing items like cheese, yogurt, butter, and more. The book also explores energy-saving processing approaches, sustainable practices in dairy production, and developments in automation and quality assurance. Key topics include food safety standards, nutritional considerations, and innovative packaging methods aimed at improving product quality and extending shelf life. Ideal for food scientists, dairy professionals, researchers, and students, this resource delivers practical knowledge for enhancing dairy processing operations with a focus on efficiency, sustainability, and product excellence.