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Dairy Products and Quality Assurance: Vol.02: Dairy Technology, authored by Shivashraya Singh, delves deep into the intricacies of the dairy industry, presenting a thorough exploration of dairy technology. This hardback edition serves as an indispensable guide not only for undergraduate and postgraduate students but also for professionals and educators involved in dairy sciences. The book meticulously outlines the entire manufacturing process of dairy products, encapsulating essential topics such as fat-rich dairy products, fermented dairy products, cheese technology, and dairy byproducts, alongside innovative trends in functional dairy foods and guidelines for cleaning and sanitation. By emphasizing quality assurance in dairy production, this volume is an essential resource for anyone seeking to enhance their understanding of the rigorous standards necessary for maintaining product quality and safety in an ever-evolving food industry.
Key Features
| Features | Description |
|---|---|
| Author | Shivashraya Singh |
| Format | Hardback |
| Coverage | Comprehensive overview of dairy manufacturing processes |
| Target Audience | Students, educators, and professionals in the dairy industry |
| Key Topics | Fat-rich products, fermented dairy, cheese technology, and dairy byproducts |
| Focus | Quality assurance and cleaning protocols |
| Attributes | Description |
|---|---|
| Publisher | Not specified |
| Publication Date | Recent |
| ISBN | Not specified |
| Number of Pages | Not specified |
| Language | English |
| Edition | Volume 02 |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: NIPA
Country of Origin: India
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 book 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.
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 book 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.
Content
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
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