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Dairy science has been an attractive discipline for more than 100 years. Milk and milk products are important diets of people throughout the world. The importance of milk as a source of multi-nutritional components is a well-established fact. It is also being used as a raw material by several dairy processing industries. At present, several books are available on the market written on dairy processes, dairy products, hurdles and management in dairy industries but they all seem to be scattered.
This book is intended to cover the most important topics, such as processing, products, hurdles, management and energy conservation. The book consists of four parts. Part I is devoted to the application of novel processing technologies in the dairy industry, where four chapters have been included: Technology of ohmic heating for pasteurization of milk, Advances in microwave-assisted processing of milk, Hybrid technology for pasteurization of milk, and Advancement in the ghee making process. Part II is “Novel Drying Techniques in the Dairy Industry,” with two chapters on classification of dried milk products, and osmotic dehydration: principles and applications in the dairy industry. Part III focuses on management systems and hurdles in the dairy industry and includes three chapters on Food safety and management system (FSMS): applications in the dairy industry, Economic analysis of milk marketing: case study in Haryana, and dairy foods: allergy and intolerance. Part IV covers “Energy Conservation: Opportunities in the Dairy Industry,” with three chapters that focus on Day lighting in dairy farms, Refrigeration principles and applications in the dairy industry, and Energy audits and its potential as a tool for energy conservation in the dairy industry