Technology of Milk Products

Technology of Milk Products is a concise yet comprehensive textbook that explains the principles and industrial practices involved in the manufacture of milk and milk-based products consumed worldwide. The book begins with an overview of milk as a raw material, its composition, properties, and the basic unit operations used in dairy processing, providing a strong foundation for understanding product-specific technologies.

It covers the processing of liquid milk products such as pasteurized, sterilized, UHT, flavored, and fortified milks, along with cream and cream-based products. Fermented milk products, including yoghurt, kefir, and other cultured milks, are discussed with emphasis on starter cultures, fermentation processes, quality attributes, and defect control. The technology of major cheese varieties is presented systematically, from basic cheesemaking principles to the manufacture of widely consumed cheeses such as Cheddar, Mozzarella, Parmesan, Gouda, Brie, and Feta.

The book also addresses fat-rich products like butter, ghee, and anhydrous milk fat; concentrated and dried products such as evaporated milk, condensed milk, and milk powders; and frozen dairy desserts including ice cream and frozen yoghurt. Indigenous and traditional milk products from different regions of the world are included to provide a global perspective. In addition, chapters on whey utilization, functional and value-added dairy products, quality control, safety, packaging, and emerging dairy technologies make the book relevant to modern industry needs.

Written for students of Dairy Technology, Food Technology, and Food Science, as well as dairy professionals, Technology of Milk Products serves as a clear, practical, and up-to-date reference for understanding contemporary dairy processing.