About the Book
A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. Today, milk is separated by large machines in bulk into cream and skim milk, the cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. The dairy industry has used membrane processing since its introduction in the food industry in the late 1960s to clarify, concentrate and fractionate a variety of dairy products. Applying membrane technology to whey processing allowed the production of refined proteins and commercial usage and thus transformed a waste byproduct from cheese production into a valuable product. India being the highest producer of milk in the world and consequently the surplus availability of milk in our country has triggered the food and dairy industry to convert the liquid milk into value-added products using biochemical and enzymatic processes. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The present book is invaluable source of reference to students, teachers, researchers and industry person engaged in dairy microbiology.
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