Principles of Dairy Science & Technology

This comprehensive textbook offers a foundational and applied understanding of dairy science, tailored for students, educators, and professionals in food technology and dairy industries. It begins with an Introduction to Dairy Science & Technology, establishing the scope and significance of milk as a vital food source. The chapter on Milk Definitions clarifies legal and scientific terminology, followed by insights into Milk Production & Consumption trends globally and in India.

The book delves into the Biosynthesis of Milk, explaining how mammary glands synthesize milk components. It highlights the Food and Nutritive Value of Milk, emphasizing its role in human nutrition. Physico-chemical properties and species-wise composition are explored alongside factors influencing milk quality.

Core chapters address milk chemistry, microbiology, spoilage, fermentation, and public health implications. Clean milk production and Indian regulatory standards are detailed, followed by practical aspects like milk collection, transportation, and adulteration checks. Processing technologies, including UHT and aseptic packaging, are explained with emphasis on hygiene and equipment sanitation.

The book concludes with sensory evaluation, flavour defects, and natural preservatives, offering a well-rounded guide to milk quality and safety across the dairy supply chain.

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