About the Book
Dairy Products: Production and Processing offers a detailed and practical insight into the world of dairy science, from raw milk collection to the production of high-quality dairy products. This book serves as an essential guide for students, researchers, dairy industry professionals, and entrepreneurs in the food processing sector.
Key Features:
Fundamentals of Dairy Science: Covers milk composition, properties, and factors affecting its quality and shelf life.
Processing Techniques: Explains the step-by-step processing methods for a wide range of dairy products, including pasteurization, homogenization, fermentation, and drying.
Product Development: Details the production of milk, cheese, yogurt, butter, ghee, cream, condensed and powdered milk, with a focus on quality standards and innovation.
Hygiene and Safety Standards: Highlights the importance of sanitation, quality assurance, and food safety regulations in dairy processing.
Packaging and Preservation: Discusses modern methods for packaging, storage, and extending the shelf life of dairy products.
Equipment and Technology: Introduces key dairy processing equipment and emerging technologies in automation and energy efficiency.
Regulatory and Marketing Aspects: Provides an overview of FSSAI standards, labeling requirements, and strategies for product branding and distribution.
Case Studies and Industry Insights: Includes real-life examples and practical insights from dairy enterprises and cooperatives.
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