In many countries a dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffaloes or goats) for human consumption. The end product of such processes are known as dairy products. In India a dairy is also a shop or company that sells dairy products. A dairy farm produces milk and a dairy factory processes it. Many advances have recently taken place in dairy science and this book provides timely reviews of a number of such key topics. The book represents an important update of the literature for research workers, lecturers, advisers and advanced students in many areas of animal science as well as veterinarians concerned with bovine medicine. The book on Dairy Science and Technology is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross referenced, it covers the core theories, Methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher’s own memory, and aids teachers in directing students to areas relevant to their course work. The book that has been distilled organised and presented as a complete reference tool to the user.
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