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Dairy Technology: Set of 2 Volumes by Shivashraya Singh is an exhaustive resource tailored for professionals in the dairy industry, students, and educators. Volume 01 provides an in-depth exploration of milk processing, emphasizing essential disciplines including chemistry, biochemistry, microbiology, and process engineering. It underscores the significance of managing microbial populations to ensure public health and superior product quality. This volume thoroughly evaluates the chemical, physical, and microbiological characteristics of milk, alongside its processing and preservation techniques. Volume 02 delves into the industrial aspects of the dairy sector, combining scientific knowledge and business acumen to address the commercial production of dairy products. It includes comprehensive insights into dairy manufacturing practices, functional foods, the use of dairy by-products, and strict cleaning and sanitation protocols crucial for quality assurance in the dairy industry. Together, these volumes serve as a critical reference point, providing the latest information complemented by current scientific perspectives to support the educational and professional aspirations of students, educators, and industry practitioners alike.

Key Features

Features Description
Author Shivashraya Singh
Volume Count 2 Volumes
Target Audience Undergraduate and postgraduate students, teachers, dairy professionals
Core Topics Milk processing, dairy product manufacturing, microbiology, quality assurance
Specialized Content Focus on both fundamental and advanced topics in dairy technology
Practical Applications Includes contemporary processing techniques and sanitation practices
Industry Relevance Addresses the business and industrial aspects of dairy production
Attributes Description
Binding Hardback
Pages Comprehensive coverage over two volumes
Publisher N/A
ISBN N/A
Publication Date N/A

Key Words

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Brand: NIPA

Country Of Origin: India

Volume 01 of the book focuses on the processing of milk into various dairy foods, which is underpinned by disciplines such as chemistry, biochemistry, microbiology, and process engineering. To ensure public health and product quality, it is essential to control effectively the points in the production and processing chain where both pathogenic and spoilage microorganisms can be managed. The book provides comprehensive information on the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation of milk.
Volume 02 of the book covers the industrial, non-farm phase of the dairy industry, which represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods are a significant segment of the vast and varied food industry.

Volume 01 of the book focuses on the processing of milk into various dairy foods, which is underpinned by disciplines such as chemistry, biochemistry, microbiology, and process engineering. To ensure public health and product quality, it is essential to control effectively the points in the production and processing chain where both pathogenic and spoilage microorganisms can be managed. The book provides comprehensive information on the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation of milk. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.
Volume 02 of the book covers the industrial, non-farm phase of the dairy industry, which represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods are a significant segment of the vast and varied food industry. The book provides a comprehensive overview of the manufacture of dairy products, functional foods, the utilization of dairy byproducts, cleaning and sanitization, and quality assurance. The book aims to provide the latest information in a consolidated form to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

Content

Volume 01: Milk And Milk Processing: Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks
Volume 02: 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



Books

NIPA

Dairy Technology

Milk Processing

Dairy Products

Shivashraya Singh

Quality Assurance

Microbiology

Dairy Industry

Food Science

Functional Foods

Dairy Professionals

Dairy Technology: Set of 2 Vols (Hardback, Shivashraya Singh)

Brand: NIPA

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