Engineering Aspects of Milk and Dairy Products

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses novel technologies for milk processing as well as packaging and potential applications of whey proteins. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, and lactose are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details the analysis methods of calorimetry along with manufacturing practices.
• Contemporary Food Engineering
Dairy Science
Food Chemistry
Reference
Professional