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Milk Processing and Quality Management

ISBN: 978-1-444-30164-9

February 2009

Wiley-Blackwell

352 pages

Description
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as:

  • Microbiology of raw and market milks
  • Quality control
  • International legislation
  • Safety
  • HACCP in milk processing

All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

About the Author
Dr Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK
Features

  • Covers safety, microbiology, processing and qualities of milk
  • Contains expertise from many internationally acknowledged experts
  • Part of the Society of Dairy Technology Series
  • Editor is internationally known and respected
  • Commercially important information for the dairy industry