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With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.

637.1 --- #abib:almm --- 664.6 --- Melkproducten : verwerking --- Dairying and dairy produce in general --- Agrotechnology and Food Sciences. Food Sciences --- Dairy Science --- Dairy Science. --- 637.1 Dairying and dairy produce in general --- Engineering --- Food Science and Technology --- Dairy processing. --- Dairying. --- Dairy industry --- Animal industry --- Dairy manufacture --- Milk --- Agricultural processing --- Dairying --- Food industry and trade --- Processing