Dairy and Food Products Technology

Description

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals. They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels and humans. Dairy products include food items such as yogurt, cheese and butter. In addition to skim and whole milk, a variety of useful dairy products are dried, including buttermilk, malted milk, instant breakfast, sweet cream, sour cream, butter powder, ice cream mix, cheese whey, coffee creamer, dehydrated cheese products, lactose, and caseinates. Many drying plants are built in conjunction with a butter-churning plant. These plants utilize the skim milk generated from the separated cream and the buttermilk produced from churning the butter. Most products are dried to less than 4 percent moisture to prevent bacterial growth and spoilage. However, products containing fat lose their freshness rather quickly owing to the oxidation of fatty acids, leading to rancidity. Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products.