Overview

In search of efficiency, the dairy industry - often the major sector of the food industry at a national level - is constantly seeking to improve working practices, and advances in process technology are an integral part of this trend. Consequently, there tends to be a steady evolution of plant processes to meet new demands and, since the first edition of this book was written nearly ten years ago, many such changes have been introduced. Some, such as the marketing of mild yoghurts, have necessitated only subtle changes in technology, whilst others have been more dramatic, for example the commercial exploration of ohmic heating. Nevertheless, both ends of the spectrum represent innovation, and it was for this reason that a major revision of the original text was deemed essential. The basic approach to the subject has remained unchanged. Thus, while Volume 1 deals with liquid milk and its immediate derivatives like cream, butter and dried milks/milk components, Volume 2 covers more extensively processed items like cheese, ice cream and fermented milks. Chapters on the microbiological and chemical quality of dairy products are included, alongside a section on physical properties, and an entirely new chapter explores the explosion hazards of handling milk powders on an industrial scale.

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