Milk and its Products

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This indispensable reference offers comprehensive coverage of the basic knowledge and scientific advances in the production of milk and milk-based products addressing both theoretical and practical issues in dairy technology. This volume furnishes an introduction to basic dairy technology discusses the composition and characteristics of milk describes raw milk storage, clarification, decreaming and homogenization details milk quality evaluation explains packaging, labeling, and distribution explicates the use of food additives in milk products analyzes the manufacturer of cheese, butter buttermilk, yogurt, evaporated and condensed milk, and milk power reveals the importance and usage of whey and much more is appended in this book to make it complete and more comprehensive in all manners. The book describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and processing equipment. Milk and Dairy Product Technology is an incomparable resource for food scientists and technologists, dairy and agricultural scientists, process engineers, food biochemists, nutritionists and dietitians, technical personnel in dairies, and upper level undergraduate and graduate students in these disciplines.

ABOUT THE AUTHOR Ajay Kapoor

Ajay Kapoor has obtained B. Tech (Dairy Science) from National Dairy Research Institute, Karnal. After his B. Tech he has obtained his MBA (Dairy Technology) Newzeeland. He has produced some 60 publications ranging from work on cheese, starter cultures, process modeling, antimicrobial systems in milk to the functional properties of Mozzarella cheese. In addition he has authored numerous commercial-in confidence product and process reports. Ajay Kapoor serves as editorial consultant and coordinator of various projects. He is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law, including for two major publications in dairy science and technology. He serves as the leader of the three-person editorial team managing the proposal. He is also a consultant in dairy science and technology, served for more than 20 years in various food companies, including Unilever, Land O'Lakes and General Molls, with special expertise in the manufacture of yogurt and fermented milks.