The book covers various aspects of Milk and Dairy Products and its Preservation such as Milk Production and Preservation, Milk Products and its Preservation, Composition and Physico-chemical structure of Milk, Nutritive Value of Dairy Products, Treatment and Processes used in Dairy Industry, Concentrated Milk and Milk Powders, Ice-cream Production and its Preservation. It also covers the various aspects of Hygiene in Dairy Industry.
Language of the book is simple, presentation is lucid and unambiguous for easy understanding of the subject matter. This book is very useful for students, teachers, researchers, entrepreneurship of food industries, technocrats and scientists. This book is also a valuable reference source for any one interested in knowing more about Processing and Preservation of Dairy Products.
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