About the Book
Billions of people around the world consume dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain.
The present book “Dairy Laboratory Guide” comprises of thirty five laboratory exercise which present scientific methods and information on dairy products like cream, curd, cheese, ice-cream, milk shake, milk powder etc. Besides this the book also provide basic knowledge of the production of dairy products. The present book is primarily designed for students of Dairy Science, Dairy Technology, Dairy Chemistry & Human Nutrition, Professional in Dairy Science, Dairy Industries, researchers as well as common people having concern with dairy products will also find milk of great value within this book.
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