Volume 01  of the book focuses on the processing of milk into various dairy foods, which is underpinned by disciplines such as chemistry, biochemistry, microbiology, and process engineering. To ensure public health and product quality, it is essential to control effectively the points in the production and processing chain where both pathogenic and spoilage microorganisms can be managed. The book provides comprehensive information on the chemical, physical, and microbiological characteristics of milk, as well as the processing and preservation of milk. The book is designed to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

Volume 02  of the book covers the industrial, non-farm phase of the dairy industry, which represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods are a significant segment of the vast and varied food industry. The book provides a comprehensive overview of the manufacture of dairy products, functional foods, the utilization of dairy byproducts, cleaning and sanitization, and quality assurance. The book aims to provide the latest information in a consolidated form to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

Shivashraya Singh: Former Joint Director-cum-Dean and Emeritus Scientist, National Dairy Research Institute (NDRI), Karnal – 132 001, Haryana, India. President of Dairy Technology Society of India located at the National Dairy Research Institute, Karnal – 132 001, Haryana, India.
 

Volume 01: Milk And Milk Processing: Part I: Physicochemical and Microbiological Characteristics of Milk 01. Definition and Composition of Milk 02. Nutritive Value of Milk 03. Physical and Physicochemical Properties of Milk 04. Microbiology of Milk Part II. Processing and Preservation of Milk: 05. Processing and Preservation of Milk 06. Membrane and Alternate Technologies 07. Packaging and Distribution of Milk 08. Special Milks

Volume 02: Part I: Manufacturing of Dairy Products 01. Fat-Rich Dairy Products 02. Fermented Dairy Products 03. Starter Cultures 04. Cheese Technology 05. Heat Desiccated Products 06. Concentrated Milks 07. Drying of Milk and Milk Products 08. Ice Cream and Frozen Dessert 09. Dairy Byproducts 10. Functional Dairy Foods 11. Cleaning and Sanitation