ABSTRACT
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
TABLE OF CONTENTS
part 1|77 pages
Advanced Applications in Dairy Engineering
part 2|128 pages
Process Engineering—Dairy Products
part 3|46 pages
Human Health Benefits from Various Dairy Products
part 4|66 pages
Food Laws, Acts, Orders, and Regulations