Wiley-Blackwell Concentrated and Dried Dairy Products (Food Science and Technology)

The first book of its kind in nearly two decades, Concentrated and Dried Dairy Products presents a comprehensive overview/review of the very latest technology and techniques used in the manufacture of concentrated and dried dairy products. Emphasizing state-of-the- art technologies for the manufacture of all concentrated and dried dairy product groups, coverage identifies each group's theoretical background and basic principles, examines the relationship between technology and product quality, and discusses new developments in equipment. Step-by-step processes, operational details, quality control and other manufacturing practices are supplemented with information drawn from scientific literature, patents, and materials obtained from commercial producers of large-scale equipment. In addition to traditional products (sweetened condensed milk, milk powder), the author examines the technologies behind special products such as whey protein products, casein, recombined milk, infant formulas and many other. Numerous schemes, flow-charts and process diagrams are employed to foster a thorough understanding of the technologies. Concentrated and Dried Dairy Products is a must for food and dairy scientists, technologists and engineers, as well as professionals in related food industries around the world.