The book on dairy technology and engineering is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. This book involves the application of physical sciences to the production, processing and microbiology of food and dairy products. Food and dairy engineering encompasses numerous disciplines, such as new food growth, food safety and emerging technologies. Food and dairy technology concerns the analysis, management and communication of the chemical components in food and dairy products. The objective is to improve a food's safety, nutritive value and agricultural sustainability. Numerous areas of study comprise the domain of food engineering and dairy technology, such as the examination and prevention of food-borne pathogens, food chemistry, milk production and biosynthesis. Food and dairy technology also influences the packaging, distribution and marketing of food products. The book has been distilled, organized and presented as a complete reference tool to the user.
