Dairy Technology Books

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We have compiled the list of Best Reference Books on Dairy Technology subject. These books are used by students of top universities, institutes and colleges. Here is the full list of best books on Dairy Technology along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Dairy Technology subject and came out with a recommended list of best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on “Dairy Technology” as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

List of Dairy Technology Books with author’s names, publishers, and an unbiased review as well as links to the Amazon website to directly purchase these books.

1. Advance Dairy Technology

1. “Dairy Product Technology Recent Advances” by Hati
2. “Robinson: Modern Dairy Technology: Volume 1 Advances in Milk Processing” by R Robinson

“Robinson: Modern Dairy Technology: Volume 1 Advances in Milk Processing” Book Review: The dairy business is, in numerous nations, a significant supporter of the assembling limit of the food area, and as more parts of milk are used in handled nourishments, so this significance is probably going to develop. As of now dairy tasks range from the direct treatment of fluid milk through to the creation of exceptionally modern shopper things, and it is of note that this movement depends on a crude material that is promptly transient at encompassing temperatures. This serious, business position, along with the way that the overall population has a high respect for dairy items, means that the degree to which milk makers and processors have joined to guarantee that retail prO(;lucts are both nutritious and cleanly adequate. Accomplishment of these points, and at sensible expense, has depended in enormous measure on the advances that have been made in the treatment of huge volumes of milk. Along these lines, industrial facilities intended to deal with a large number of liters of milk each week are currently ordinary, and it is the plant and gear included that gives the genuine foundation to this two-volume book.

3. “Dairy Science and Food Technology: Advances and Applications” by Aziz Homayouni
4. “Advances in Dairy Product Science and Technology” by Matteo A Del Nobile and Michele Faccia
5. “Modern Dairy Technology: Advances in Milk Products v. 2” by R K Robinson

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“Modern Dairy Technology: Advances in Milk Products v. 2” Book Review: The dairy business is, in numerous nations, a significant supporter of the assembling limit of the food area, and as more parts of milk are used in handled nourishments, so this significance is probably going to develop. As of now dairy tasks range from the direct treatment of fluid milk through to the creation of exceptionally modern shopper things, and it is of note that this movement depends on a crude material that is promptly transient at encompassing temperatures. This serious, business position, along with the way that the overall population has a high respect for dairy items, means that the degree to which milk makers and processors have joined to guarantee that retail prO(;lucts are both nutritious and cleanly adequate. Accomplishment of these points, and at sensible expense, has depended in enormous measure on the advances that have been made in the treatment of huge volumes of milk. Along these lines, industrial facilities intended to deal with a large number of liters of milk each week are currently ordinary, and it is the plant and gear included that gives the genuine foundation to this two-volume book.

6. “Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry (IFST Advances in Food Science)” by Nivedita Datta and Peggy M Tomasula

“Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry (IFST Advances in Food Science” Book Review: Liquid milk handling is energy concentrated, with high monetary and energy costs discovered up and down the creation line and inventory network. Around the world, the dairy business has defined an objective of decreasing GHG outflows and other ecological effects related with milk handling. Albeit the major GHG discharges related with milk creation happen on the homestead, most energy use related with milk preparation happens at the milk handling plant and a short time later, during refrigerated capacity (a vital prerequisite for the transportation, retail and utilization of most milk items). Manageable other options and plans for the dairy preparing plants of things to come are presently being effectively looked for by the worldwide dairy industry, as it tries to improve productivity, diminish costs, and agree with its corporate social obligations. Arising Dairy Processing Technologies: Opportunities for the Dairy Industry presents the cutting edge exploration and innovations that have been proposed as reasonable substitutions for high temperature-brief timeframe (HTST) and super high temperature (UHT) purification, with possibly lower energy use and ozone depleting substance outflows. This book unites all the accessible data on elective milk handling methods and their effect on the physical and useful properties of milk, composed by specialists who have built up a collection of work in every one of the advancements. This book is focused on dairy researchers and technologists who might be working in dairy organizations or the scholarly world. It will likewise be profoundly applicable to food preparing specialists working with dairy fixings, just as college divisions, research focuses and graduate understudies.

7. “Advances in Dairy Research” by Furesi Roberto

“Advances in Dairy Products” Book Review: Advances in Dairy Product Science and Technology offers a complete survey of the most imaginative logical information in the dairy food area. Altered and composed by noted specialists from scholarly and industry foundations, this book shows how the information from vital and applied exploration can be used by the business development of dairy item production and conveyance. Themes investigated remember late advances for the dairy area, for example, crude materials and milk handling, natural effect, financial concerns and buyer acknowledgment. The book incorporates different arising advancements applied to milk and starter societies sources, key alternatives for their utilization, their portrayal, prerequisites, starter development and conveyance and different fixings utilized in the dairy business. The content likewise traces a structure on buyer conduct that can assist with deciding quality view of food items and dynamic. Buyer knowledge procedures can help uphold the ID of market openings and address a valuable intend to test item models before conclusive dispatch. This far reaching asset:
Surveys the most imaginative logical information in the dairy food area
Audits the most recent mechanical advancements significant for dairy organizations
Covers new advances across a scope of themes including crude material preparing, starter societies for aged items, handling and bundling.

8. “Advances in Dairy Ingredients (Institute of Food Technologists Series)” by Mary Ann Augustin and Geoffrey W Smithers

”Advances in Dairy Ingredients (Institute of Food Technologists Series Book 80)” Book Review: Advances in Dairy Ingredients gives a global viewpoint on ongoing improvements nearby dairy fixings and dairy innovation. Market and assembling patterns and openings are lined up with the most recent science instruments that give the establishment to effectively and quickly catch these chances. Useful nourishments are arising as key drivers of the worldwide food economy and dairy fixings and innovation are at the cutting edge in these turns of events. Advances in Dairy Ingredients unites food researchers, industry subject matter experts, and advertisers from around the globe to give exceptional understanding into the logical reason for the accomplishment of dairy fixings in current food items, and a brief look into the eventual fate of new dairy fixings and nourishments not too far off.
“Computational Fluid Dynamics Simulation of Spray Dryers:” Book Review: Overcoming any barrier in comprehension between the splash drying industry and the mathematical modeler on shower drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide tells the best way to mathematically catch significant actual marvels inside a splash drying measure utilizing the CFD strategy. It incorporates mathematical techniques to viably depict these marvels, which are gathered from research work and CFD modern meetings, specifically to the dairy business. Alongside telling the best way to set up models, the book assists perusers with recognizing the abilities and vulnerabilities of the CFD method for splash drying. After momentarily covering the essentials of CFD, the book examines wind stream displaying, atomization and molecule following, bead drying, quality demonstrating, agglomeration and divider testimony demonstrating, and recreation approval methods. The book likewise responds to questions identified with basic difficulties in mechanical applications.

9. “Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide (Advances in Drying Science and Technology)” by Meng Wai Woo

“Computational Fluid Dynamics Simulation of Spray Dryers:” Book Review: Overcoming any barrier in comprehension between the splash drying industry and the mathematical modeler on shower drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide tells the best way to mathematically catch significant actual marvels inside a splash drying measure utilizing the CFD strategy. It incorporates mathematical techniques to viably depict these marvels, which are gathered from research work and CFD modern meetings, specifically to the dairy business. Alongside telling the best way to set up models, the book assists perusers with recognizing the abilities and vulnerabilities of the CFD method for splash drying. After momentarily covering the essentials of CFD, the book examines wind stream displaying, atomization and molecule following, bead drying, quality demonstrating, agglomeration and divider testimony demonstrating, and recreation approval methods. The book likewise responds to questions identified with basic difficulties in mechanical applications.

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10. “Modern Technology Of Milk Processing and Dairy Products” by NIIR BOARD

“MODERN TECHNOLOGY OF MILK PROCESSING & DAIRY PRODUCTS (4TH EDITION)” Book Review: This book is helpful for food industries, technocrats and scientists. The dairy business assumes a significant part in our day by day life. It is hard to acknowledge how quick changes are occurring in the dairy business. Milk is a significant human food, it is agreeable, simple to process and profoundly nutritive. One of the significant variables influencing the aggregate sum of milk delivered and the manner by which this milk is used is the interest for the different items. To get ready for such a variety of items, a wide range of cycles have been created by the business. India is known as the Oyster of the worldwide dairy industry, with promising circumstances in abundance to the business visionaries universally. The fundamental point of the Indian dairy industry is just to all the more likely deal with the public assets to improve milk creation and redesign milk handling utilizing inventive advancements. This book manages measures, formulae, project profiles, subtleties of plant, apparatus and crude materials with their assets and so on of different dairy items. This book will help every one of its pursuers from business visionaries to food enterprises, technocrats and researchers. The book possesses contents related to enhancement of milk production and upgrading milk processing using innovative technologies. The developments in the dairy industry are covered in a considerable amount in this book.


2. Dairy and Food Engineering

1. “Dairy Science and Technology and Food and Dairy Engineering” by Sharma

“Dairy Science and Technology and Food and Dairy Engineering” Book Review: This book has the modern and latest developments in the field of engineering, both in approach and content. This book contains the latest information and guidelines on dairy science and technology and food and dairy engineering. The objective questions are based on the latest developments and concepts in the field of food and dairy engineering. It also contains illustrations based on the questions to aid the students in understanding the questions in a better way. The book is useful for students preparing for competitive examinations. It will also benefit college students studying the subject in various vocational colleges. The book contains newer objective type questions as well as their solution to topics like transformation of milk into a variety of products in the form of diagrams to make the topic more understandable. Keeping in mind the latest syllabus of various universities in India, topics like dairy Science and Technology and food and dairy engineering are included in this book and a detailed description is also provided by the author. A large number of solved numerical examples drawn from various university examinations have been given at the end of the theoretical part of each chapter.

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2. “Dairy Plant Engineering and Management” by Tufail Ahmad
3. “Home Cheese Making” by Ricki Carroll

“Home Cheese Making” Book Review: This book consists of 85 recipes for cheeses and other dairy products that require basic cheese making techniques. The cheese varieties given in the book are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup etc. The book is useful for anyone interested in making cheese and food products made with cheese.

4. “Applied Dairy Microbiology, Second Edition (Food Science and Technology)” by Elmer H Marth and James Steele

“Applied Dairy Microbiology, Second Edition (Food Science and Technology)” Book Review: This book is designed for students from food science and technology backgrounds. This book provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology. It includes emphasizing probiotics, fermented dairy products, disease prevention and public health and regulatory control standards for dairy foods. It contains more than 2350 bibliographic citations, tables, drawings and photographs that help in better understanding of the subject matter.The book is useful for food and dairy microbiologists, scientists, technologists, toxicologists, food processors, sanitarians and dietitians. It will also benefit undergraduate and graduate students in these disciplines. The basic introduction about microbiology of the dairy animals, information about raw and fluid milks is given in the start of the book. This book also contains information about concentrated and dry milks and wheys in detail. Information about frozen desserts, microbiological products is explained in the book. This book also contains starter cultures and metabolism of starter cultures is given in detailed manner. Information about genetic lactic acid bacteria and fermented milks and creams is given in the book. Probiotic and prebiotic products details are given. This book also contains information about cheese products and fermented byproducts. Public health concern, cleaning and sanitizing, control of microorganism, testing of milk and treatment of dairy waste is given in the book in detail.

5. “Dairy: From the Farm to Your Table (The Truth About the Food Supply)” by Brian Hanson-harding

“Dairy: From the Farm to Your Table (The Truth About the Food Supply)” Book Review: The book describes useful information regarding the different ways milk and dairy products are produced in the United States. In addition it also describes the pros and cons for consumers, the environment and the cows involved in the process. The readers get to know how factory farming practices can produce mass amounts of milk cheaply, but they can also lead to sick cows, a polluted environment and milk that may not be healthy to drink. The main topics included in the book are the pasteurization process, the rise of organic milk, the return of raw milk, the making of ripened cheese and processed cheese. Apart from that it also talks about the cost of intensive dairy farming and the toll on the environment.

6. “The Small-Scale Dairy: The Complete Guide to Milk Production for the Home and Market” by Gianaclis Caldwell

“The Small-Scale Dairy: The Complete Guide to Milk Production for the Home and Market” Book Review: This book is a complete guide on how to produce nourishing and healthy farm-fresh milk. This is described keeping in mind the uses of high-quality raw milk as a delicate, desirable product for home use, direct sale to the consumer or sale to an artisanal cheesemaker. The book describes the details that the producer needs to take care of while successful and sustainable production of raw milk. These details range from animal care and microbiology to good hygienic practices and knowledge of the regulations. The historical overview included in the book offers readers a balanced perspective on the current regulatory environment. The book is useful for dairy owners and for those who keep cows, goats or sheep.

7. “Fundamentals of Dairy Chemistry” by Noble P Wong

“Fundamentals of Dairy Chemistry” Book Review: This book provides a complete description of the chemistry of milk and the relevant research. It includes the latest developments and concepts on the subject of dairy chemistry. Separate chapters on Nutritive Value of Dairy Foods and Chemistry of Processing have also been included in the book. These topics explain the processes necessary to preserve the quality of food. The book includes illustrations and examples that provide a practice-oriented understanding of the subject matter. With all of the above mentioned features, the book is useful for dairy owners and students studying the fundamentals of dairy chemistry at undergraduate and graduate level. It will also benefit researchers in the field of dairy chemistry. Since our society is now more attuned to the quality of the food consumed and the processes necessary to preserve that quality, the addition of these topics seemed justified.
8. “Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” by Ignacio Arana

“Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” Book Review: This book presents a knowledge of practical, low-cost techniques that could be used to characterize physical properties without destroying the food. It describes how to use modern technology and knowledge to develop new processes for improving food quality. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, dairy and meat products. Topics are described with a focus on practical application of new techniques. The book is useful for researchers, engineers, servicemen in the food industry, students and university researchers.

9. “The Home Creamery: Make Your Own Fresh Dairy Products, Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!” by Kathy Farrell-Kingsley

“The Home Creamery: Make Your Own Fresh Dairy Products, Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!” Book Review: This comprehensive guide focuses on how to make fresh dairy products at home. The methods and procedures are described with step-by-step instructions with simple techniques that could be used by anyone without any professional experience in cooking. The book also includes various methods by which one can add flavour and colour to the food. It includes pictures that help the readers understand the methods discussed in the book in a better manner. The recipes discussed in the book range from fresh buttermilk for making pancakes to creamy mozzarella that can be used for making caprese salad. The book will be useful for anyone interested in cooking fresh, healthy and quality dairy dishes at home.

10. “Food Engineering and Dairy Technology” by Kessler H.G

“Food Engineering and Dairy Technology” Book Review: This book has been rewritten entirely in order to keep up with the modern and latest developments in the field of food processing and engineering, both in approach and content. The book contains newer illustrations of food engineering processes with a strict emphasis on dairy and it’s products which is presented in the form of diagrams to make the topic more understandable. Keeping in mind the latest syllabus of various universities in India, topics like hydro colloids, stabilisers and thickeners, thermal properties of dairy products etc are included in this book and a detailed description is also provided by the author. A large number of solved numerical examples drawn from various university examinations have been given at the end of the theoretical part of each chapter.

12. “Dairy Technology” by Walstra

“Dairy Technology” Book Review: This book is mainly designed for GATE aspirants and also for those preparing for other competitive examinations as well as engineering students and teachers. It covers the topics of transformation of milk into a variety of products widely. Also contained in it are exam patterns and latest research results which will give a wider scope for preparation. The book covers various concepts in it’s subsequent chapters on topics like changes in raw material, and intermediate and final products, and the interactions between products and processing equipment. Advanced concepts like processing efficiency and product quality are also addressed in the book. Each chapter contains various descriptions, examples, laws and important points in order to make the revision easier.

13. “Drying of Milk and Milk Products” by Hall C W and T J Hedrick

“Drying of Milk and Milk Products” Book Review: This book is targeted for undergraduate level students and the concepts are explained in a simple and concise manner. The points are covered in a logical way, and there are a wide range of solved examples given in the book. It’s main focus lies on Applied problems. Topics like livestock production, milk production and it’s efficiency and various problems dealing with are dealt in this book. Diagrams provided in this book are clear and error free. There are standard and simple procedures used for deriving equations and it contains ample number of solved examples. This book is mainly for chemical as well as mechanical engineering students.

14. “Cleaning–in–Place: Dairy, Food and Beverage Operations (Society of Dairy Technology series)” by Adnan Y Tamime

“Cleaning–in–Place: Dairy, Food and Beverage Operations (Society of Dairy Technology series)” Book Review: This book is targeted for undergraduate level students and the concepts are explained in a simple and concise manner. The topics are covered in a logical way, and there are a wide range of solved examples given in the book. It’s main focus lies on Applied problems. Topics like principles of cleaning operations, water supply issues and the science of detergents and disinfectants, cleaning efficiency and it’s management and various problems dealing with are dealt in this book. Diagrams provided in this book are clear and error free. There are standard and simple procedures used for deriving equations and it contains ample number of solved examples. This book is mainly for chemical as well as mechanical engineering students. This book provides detail of the manufacturing methods, scientific aspects, and properties of milk powders, whey powders including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. It also covers the international standard relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The book is of interest to dairy scientists, students, researchers and dairy operatives. It also contains key topics like microbiology of raw and market mills, quality control, safety and HACCP in milk processing. This book is mainly designed for food scientists, technologists, microbiologists, food safety personnel, dairy industry equipment suppliers and food ingredient companies.

15. “Dairy Technology: Vol.01 Milk and Milk Processing” by Shivashraya Singh

“Dairy Technology: Vol.01 Milk and Milk Processing” Book Review: This book is written for the undergraduate students of agricultural engineering and milk processing. It can also be used by working professionals as a reference. This textbook deals with the elementary aspects with special emphasis on the dairy microbiology and topics like fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods so that the subject is perceived by the student as both a science and an art. This book discusses the processing of milk into various dairy products. It also discusses product quality and public health. It covers the topic of controlling spoilage and pathogenic microorganisms effectively. The theories and explanations are supported by a large number of solved examples. Additional figures have also been added for the clarity and understanding of the book. It also talks about the characteristics of milk and processing and preservation of milk. This book has included many case-studies. It also has many real-life examples to simplify the concepts. Multiple choice questions and other pedagogically arranged questions are also provided to help students assess their subject knowledge. This book is designed primarily as a textbook for undergraduate and postgraduate students. It is also useful for undergraduate students of engineering.

16. “Handbook of Farm, Dairy and Food Machinery Engineering” by Myer Kutz

“Handbook of Farm, Dairy and Food Machinery Engineering” Book Review: This book provides enough coverage, up to point solutions as well as sufficient exercises for the readers desiring to gain maximum knowledge after the completion of the book. Provided in the book are chapters on processing milk into several dairy products etc. Other important topics covered in the book include theory of public health aspects and product quality. Plethora of solved examples are included in every chapter of the book. Advanced concepts like chemical, physical and microbiological characteristics of milk, processing and preservation of milk etc are also covered extensively in the book. Students pursuing chemistry and biochemistry, microbiology and process engineering as well as post graduate students of Arts and Commerce can benefit from the book. Students preparing for various competitive examinations may also find it beneficial.

17. “Dairy Engineering: Advanced Technologies and Their Applications (Innovations in Agricultural and Biological Engineering)” by Murlidhar Meghwal and Megh R Goyal

“Dairy Engineering: Advanced Technologies and Their Applications (Innovations in Agricultural and Biological Engineering)” Book Review: This book on farm, dairy and food machinery, is the guideline for the agricultural engineering courses provided all over the country. This course is generally offered to students at the first to third graduate college year, preferably after elementary courses. It has also been revised from time-to-time to contain all the relevant changes happening each year. Chapters like processing efficiency and product quality are also provided in the subsequent chapters of the book.

18. “Dairy Science and Technology, Second Edition (Food Science and Technology)” by P Walstra and Pieter Walstra

“Dairy Science and Technology, Second Edition (Food Science and Technology)” Book Review: This book is written for the undergraduate students of agricultural engineering and milk processing. It can also be used by working professionals as a reference. This book discusses the transformation of milk into high-quality products. It covers chemical, enzymatic and microbial transformation. It also covers the microbiology of milk, milk properties and its handling and storage. It reviews the concepts of main unit operations to manufacture milk products. This book has included many case-studies. It also has many real-life examples to simplify the concepts.


3. Fundamentals of Milk Processing

1. “Production Processing and Marketing of Milk and Milk Products” by Rajendra Kumar Pandey
2. “High Temperature Processing of Milk and Milk Products” by Hilton C Deeth and Michael J Lewis

“High Temperature Processing of Milk and Milk Products” Book Review: This book covers topics of thermal processing of milk and milk products and mainly focuses on UHT processing. It describes major thermal processing technologies such as thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. The book contains information about the technology principles, the processing and packaging equipment used, processing issues and the quality and safety aspects of the products produced. The changes that occur in products during processing and storage, and the related defects which may arise, are also discussed in this book. Moreover this book describes the causes of quality defects in the products and the required measures which can be taken to eliminate or minimise the defects.

3. “The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature’s Perfect Food: Raw Milk from Pasture-Fed Cows” by Ron Schmid

“The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature’s Perfect Food: Raw Milk from Pasture-Fed Cows” Book Review: This book acts as a reference for the raw milk movement, providing consumers with the facts and inspiration they need to embrace Nature’s perfect food. It also describes the role of raw milk in the rise of civilization. It educates people about the safety and health benefits of raw milk.

4. “Improving the Safety and Quality of Milk: Milk Production and Processing: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)” by M Griffiths

“Improving the Safety and Quality of Milk: Milk Production and Processing: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book reviews major milk contaminants and introduces milk biochemistry and raw milk microbiology. The book is divided into four volumes. Chapters cover the consumer demand for improved processes and technologies in the production, safety and quality of milk products. It includes the knowledge about major milk contaminants such as bacterial pathogens, pesticides and veterinary residues. It also describes the routes of contamination, analytical techniques and methods of control. The book provides information about the latest milk processing methods to improve the quality and safety of milk.

5. “Milk and Dairy Product Technology (Food Science and Technology)” by Edgar Spreer

“Milk and Dairy Product Technology (Food Science and Technology)” Book Review: This book is written for the undergraduate students of agricultural engineering and milk processing. It can also be used by working professionals as a reference. This book discusses the theoretical and practical in dairy technology. It covers the scientific developments of milk and milk-based products. It covers topics like wastewater treatment and electricity refrigeration. It also talks about hygiene, disinfection and occupational safety in dairies.This book has included many case-studies. It also has many real-life examples to simplify the concepts.


4. Fermented and Coagulated Milk Products

1. “Fermented Milk and Dairy Products (Fermented Foods and Beverages Series)” by Anil Kumar Puniya

“Fermented Milk and Dairy Products (Fermented Foods and Beverages Series)” by Anil Kumar Puniya Book Review: Expanded information on the number, strength, and significance of bioactive mixtures in matured milk and dairy items has spiked their notoriety across the globe. Furthermore, the pattern gives no indication of lessening any time soon. An across the board asset, Fermented Milk and Dairy Products assembles data about various aged milk and dairy items, their event, microorganisms included, dietary attributes, and medical advantages at one spot. The book analyzes subjects going from general science to different microorganisms related with various sorts of aged items accessible around the world. This book investigates all high level territories of exploration on matured milks and incorporates the latest references accessible. It covers the kinds of items dependent on maturation design, native items, the microbiological measures included, starter societies engaged with the creation, nourishing and utilitarian perspectives, medical advantages related with these items, and quality affirmation and future items. The editors utilize a worldwide point of view in their inclusion of all issues connected to matured milk and milk items detail.

2. “Technological Advances In Cheese And Fermented Milk Products” by Dr J David

“Technological Advances In Cheese And Fermented Milk Products” by Dr J David Book Review: Book Review: In the course of the last 25 yr, cheddar creation in the United States has dramatically increased with the vast majority of the increment because of creation in the western states. Handling enormous volumes of milk into cheddar has required changes in tank size and plan, dependence on PC programming, and milk normalization, including utilization of layer convergence of milk either at the cheddar plant or on the ranch. There has been expanded interest in claim to fame cheeses including cheddar produced using sheep, goat, and natural milks. Likewise, film handling of whey into different with added segments has gotten standard. Changes in cheddar fabricating conventions have brought about a decrease of the assembling time and the need for steady and solid starter action. Significant advances in the hereditary qualities of microorganisms have not just brought about far reaching utilization of maturation created chymosin yet additionally in starter microbes with improved protection from bacteriophage contamination. Genomics and proteomics have improved the probability of the advancement of nonstarter extras with explicit enzymatic action. Without a doubt, the utilization of subordinate microorganisms to create cheddar with an extraordinary flavor profile or to deliver cheddar with more steady or better quality flavor has acquired practically widespread acknowledgment.

3. “Quality Aspects of the Sudanese Fermented Milk Product (Rob)” by Abdel Moneim Sulieman

“Quality Aspects of the Sudanese Fermented Milk Product (Rob)” by Abdel Moneim Sulieman Book Review: Utilization of aged acrid milk is a piece of Sudanese culture. It is a typical practice for individuals in the rustic territories of the center and Western Sudan to get ready customarily their Rob. In this examination, the synthetic, biochemical and microbiological parts of Rob got from various destinations in the Gezira region were contemplated. What’s more, the aging microorganisms were detached, sanitized and recognized utilizing various techniques known for their high reliabilities. The nature of crude milk conveyed from similar locales was additionally assessed.

4. “Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice Cream Making, By-Products of the Creamery and Cheesery” by Christian Larsen and William M White

“Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice Cream Making, By-Products of the Creamery and Cheesery” by Christian Larsen and William M White Book Review: Selection from Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice Cream Making, side-effects of the Creamery and Cheesery, Fermented Milks, Condensed and Evaporated Milks, Milk Powder, Renovated Butter and Oleomargarine Inspection Of Dairy Farms and Of Milk Cost Of Inspection The Scorecard Advantages of Score Card Inspection Results Of Score Card Inspection of City Milk Plants. Milk and Cream Contests Number Of Inspections made in New York City Limitations of General Inspection Classes Of Milk. About the Publisher Forgotten Books distributes a huge number of uncommon and exemplary books. Discover more at www.forgottenbooks.com This book is a multiplication of a significant recorded work. Failed to remember Books utilizes best in class innovation to carefully remake the work, protecting the first configuration while fixing blemishes present in the matured duplicate. In uncommon cases, a flaw in the first, for example, an imperfection or missing page, might be reproduced in our release. We do, in any case, fix by far most of the flaws effectively; any defects that remain are deliberately left to safeguard the condition of such verifiable works.

5. “Milk Kefir: Volume 3 (Fermenting)” by Rashelle Johnson

“Milk Kefir: Volume 3 (Fermenting)” by Rashelle Johnson Book Review: Milk kefir is an amazing probiotic drink stuffed loaded with valuable microorganisms. It’s made by adding kefir grains to drain (or numerous other non-dairy fluids) and allowing it to mature for 24 to 48 hours at room temperature. The outcome is a scrumptious drink the consistency of dainty yogurt that can be burned-through all alone or blended in with various different fixings to make flavorful probiotic nourishments and refreshments. This supportive guide covers the accompanying things: What Milk Kefir is and how it’s made. The historical backdrop of milk kefir. Milk kefir grains and why they’re significant. Step by step instructions to really focus on and store milk kefir grains. The aging interaction. Yogurt versus kefir. The medical advantages of milk kefir. What sorts of milk work best to make kefir. Kefir refined vessels. Milk kefir as a sourdough starter. The accompanying milk kefir plans are remembered for the book: Traditional milk kefir. Vanilla milk kefir. Sweet maple kefir. Citrus kefir. Cocoa zest kefir. Get going kefir. Kefir protein power shake. Kefir raspberry flaxseed fiber supporter. Sweet lavender milk kefir. Sweet raspberry milk kefir. Strawberry banana kefir smoothie. Strawberry lime kefir smoothie. Watermelon slush kefir smoothie. Pina colada kefir. Pumpkin pie kefir. Kefir eggnog. Chai-mixed kefir. Kefir chocolate pudding. Kefir nut banana pudding. Kefir curds. Kefir banana peach breakfast. Kefir and granola. Bubbly kefir. Kefir velvety organic product juice pop. Kefir Italian Soda. Cinnamon milk kefir. Cocoa cherry bubbly kefir. Strawberry milkshake kefir. Orange creamsicle kefir. Kefir refined cream. Kefir refined margarine. Kefir refined frozen yogurt. Refined cream cheddar. Refined farm dressing. Kefir natural product plunge. Kefir guacamole. Kefir cream icing (vanilla and chocolate). Coconut milk kefir. Coconut meat kefir spread. Almond milk kefir. Rice milk kefir. Bubbly grape kefir. Soy milk kefir. Kefir sauerkraut. A supportive FAQ that responds to a significant number of regular inquiries individuals have about milk kefir is incorporated toward the finish of the book.

6. “Handbook of Animal-Based Fermented Food and Beverage Technology” by Y H Hui and E Özgül Evranuz

“Handbook of Animal-Based Fermented Food and Beverage Technology” by Y H Hui and E Özgül Evranuz Book Review: Aged food can be delivered with economical fixings and straightforward strategies and makes a critical commitment to the human eating routine, particularly in provincial families and town networks around the world. Progress in the organic and microbiological sciences associated with the production of these nourishments has prompted commercialization and elevated interest among researchers and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is a modern reference investigating the set of experiences, microorganisms, quality confirmation, and assembling of aged food items obtained from creature sources. The book starts by portraying aged creature item assembling and afterward supplies a definite investigation of a scope of points including: Dairy starter societies, microorganisms, leuconostoc and its utilization in dairy innovation, and the creation of biopreservatives Exopolysaccharides and aging biological systems Fermented milk, koumiss, laban, yogurt, and harsh cream Meat items, including ham, salami, hotdogs, and Turkish pastirma Malaysian and Indonesian matured fish items Probiotics and aged items, including the mechanical perspectives and advantages of cheddar as a probiotic transporter Aged food items assume a basic part in social personality, nearby economy, and gastronomical enjoyment. With commitments from more than 60 specialists from in excess of 20 nations, the book is a fundamental reference refining the most basic data on this food area.

7. “Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products” by Joseph A Kurmann and Jeremija L Rasic

“Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products” by Joseph A Kurmann and Jeremija L Rasic Book Review: This wide-going reference book presents a global review of matured new milk and related items. 400 sections cover conventional and non-customary aged new milk, cream, buttermilk, and whey items. Numerous new or generally secret items and results are incorporated, furnishing R&D work force with an abundance of new item thoughts.

8. “Dairy Microbiology and Biochemistry: Recent Developments” by Barbaros Ozer and Gülsün Akdemir-Evrendilek

“Dairy Microbiology and Biochemistry: Recent Developments” by Barbaros Ozer and Gülsün Akdemir-Evrendilek Book Review: This book is designed for students from food science and technology backgrounds. Introduction about microbiology of raw milk is given in the book. Dairy starter culture and advance in genetic lactic acid bacteria is explained in this book. Biopreservation by lactic acid and microbiology of processed liquid milk is given in the book. This book also contains information about cheese microbiology. Primary biochemical events during cheese ripening are given in detailed manner. Microbiology and biochemistry of fermented products is given in the book. This book also contains details about development of fermented milk products. Microbiology of cream, butter, ice cream and evaporated, condensed and powdered milk is given in the book. Functional dairy ingredients are also explained in the book along with non-thermal processing milk and its products. Microbiological safety systems for dairy processing and strategies for rapid detection of milk-borne pathogens is explained in the book. This book also contains details about current regulation in microbiological control milk and dairy products. This book covers late improvements in sports, characterizations, and hereditary qualities of native milk microorganisms and dairy starter societies. It likewise talks about biochemical responses occurring in various dairy items and microorganisms associated with such responses. The content gives techniques to quick identification of pathogenic and non‐pathogenic organic entities in milk and milk items and security frameworks for dairy handling. It closes with a conversation of the impacts of non‐thermal preparing innovations on milk microorganisms and biochemical responses in milk items.

9. “Vegetarian Cooking: Simmered Cabbage, Carrot and Potato in Coconut Milk and Fermented Bean Curd Sauce” by Wancy Ganst
10. “Expanded PTFE Applications Handbook: Technology, Manufacturing and Applications (Plastics Design Library)” by Sina Ebnesajjad

“Expanded PTFE Applications Handbook: Technology, Manufacturing and Applications (Plastics Design Library)” by Sina Ebnesajjad Book Review: Extended PTFE Applications Handbook: Technology, Manufacturing and Applications is a far reaching manual for ePTFE, clarifying assembling advancements, properties, and applications. Advances that were recently covered in mystery are uncovered in detail, similar to the sources and history of ePFTE. The book is a fundamental handbook for researchers and specialists working in PTFE preparing businesses, and for producers working with fluoropolymers. It is likewise of utilization to buying directors and academics.Presents each part of the assembling innovations and properties of ePFTEProvides itemized inclusion of ePTFE applications in clothing, clinical, and careful gadgets, filtration, vents, and mechanical usesFollows ePFTE from its unique disclosure to the most recent turns of events.


5. Concentrated and Dehydrated Milk Products

1. “The 2009-2014 Outlook for Concentrated Milk Products Shipped in Bulk Excluding Substitutes in India” by Icon Group International

“The 2009-2014 Outlook for Concentrated Milk Products Shipped in Bulk Excluding Substitutes in India” Book Review: This book covers the latest demand outlook for concentrated milk products shipped in bulk excluding substitutes across the states, union territories and cities of India. It allows us to quickly gauge a city vis-a-vis others. It is useful to distribution and/or sales force strategies. The book uses econometric models which project fundamental economic dynamics within each state. It is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved.

2. “Hand Book Of Food Dehydration and Drying” by Eiri Board

“Hand Book Of Food Dehydration and Drying” Book Review: This book describes fruits and veg drying, dehydration and concentration. It also includes topics such as types of dehydrators, sun-drying and dehydration of fruits and vegetables, eggs milk butter and cheese, dehydration of miscellaneous food, dehydration foods packaging and storage of banana powder. ALso includes methods such as freeze drying method. It consists of content such as powder milk, powder potato, tomato powder and many others.

3. “Microbiology Handbook: Dairy Products: 3 (Leatherhead Food International Microbiology Handbooks)” by Rhea Fernandes

“Microbiology Handbook: Dairy Products: 3 (Leatherhead Food International Microbiology Handbooks)” Book Review: This book is a reference to provide information on microorganisms found in milk and dairy products. It covers initial microflora, sources of contamination, effects of processing on the survival and growth of microorganisms, spoilage, and hazards identified with the consumption of these products. It presents the information under the following product categories: Liquid Milk Products; Concentrated and Dried Milk; Cream; Butter and Spreads; Cheese; Fermented Milks; HACCP. Also includes contact information for various food authorities.

4. “Dairy Processing and Quality Assurance” by Ramesh C Chandan

“Dairy Processing and Quality Assurance” Book Review: This book describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. It involves the discussions related to chemical, physical, and functional properties of milk and the ingredients used in manufacture of dairy products. It also includes the safety and quality management systems, and dairy laboratory analytical techniques. Includes latest market trends and new regulatory and processing developments. It is intended for professionals, researchers, educators and students of dairy science.


6. Food and Dairy Microbiology

1. “Dairy Microbiology” by P Parihar

“Dairy Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. The history of microbiology is given in the start of the book. Taxonomy of microorganism and microbes details are given in the book. This book also contains information about microbial physiology. The information about methods for sanitation and milk quality is given in the book. Details about microorganisms in milk also given in the book. Raw milk microflora and milk borne disease information is given. This book also contains information about factors affecting the growth and survival of microorganisms in milk/foods. The information about milk products, its grading and defects is given in the book. Starter culture is also given in the book. Information about pasteurization, cream, butter, cheese, ice cream and culture milk is given in detailed manner. Casein, Caseinates and milk proteins details are also given there. Information about controlling microbial quality of food and its standards is explained in the book. This book also contains the bacteriological tests for milk in detail.

2. “Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products” by Richard K Robinson

“Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products” Book Review: This book is designed for students from food science and technology backgrounds. Information about milk and milk processing is given in the start of the book. The details about microbiology of raw milk and market milk is also given there. Microbiology of cream and butter, concentrated and dried milk, ice cream and related products details also given in detailed manner. This book also contains information about microbiology of starter cultures and fermented milks. Microbiology of therapeutic milks also given there. Microbiology of soft cheeses and hard cheeses is also given in the book. This book also contains details about maintaining a clean working environment. Applications of process control are also given in the book. The information about quality control in the dairy industry is given in this book.

3. “Dairy Microbiology: A Practical Approach” by Photis Papademas

“Dairy Microbiology: A Practical Approach” Book Review: This book is designed for students from food science and technology backgrounds. Basic concepts of food microbiology are explained in the beginning of the book. The microbiology of raw milk is explained in the book. This book also contains characteristics and impact of dairy pathogens. Dairy starter culture and applications of probiotics in the dairy industry is given in a detailed manner. Applications of molecular methods and food safety management systems are given in the book.

4. “Occupational Therapy with Elders: Strategies for the COTA (Dairy Microbiology)” by Padilla

“Occupational Therapy with Elders: Strategies for the COTA (Dairy Microbiology)” Book Review: This book is designed for students from dairy microbiology backgrounds.The concepts of aging is given in the start of the book which include topics like agings trends, biological and social theories, aging process, psychological aspects, regulation of public policy and health promotion and disease prevention details. Occupational therapy intervention with elders is also given in the book. In which opportunities for practice, cultural diversity, ethical aspect, addressing sexual activity and use of medication is involved. Consideration of mobility is also given there. This book also contains information about working with elders who have hearing or vision impairments, cerebrovascular accidents, orthopedic or pulmonary or oncological conditions. This book also have the strategies to maintain continence in elders. Nutritional concerts with elders are also explained in the book.

5. “Laboratory Methods in Food Microbiology” by Wilkie F Harrigan

“Laboratory Methods in Food Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. Basic methods and general notes on laboratory procedure is given in the beginning of the book. This book also contains a procedure to use a microscope. Staining methods are also explained in the book with its preparation, types and characters. This book also contains detailed information about statistical methods also which are used for selection and examination of microbial colonies. Methods of anaerobic culture and cultivation in carbon dioxide-enriched atmosphere are also given. Biochemical tests for bacteria are also given in the book. This book also contains details about cleaning of glassware and apparatus. Information about sterilization and laboratory evaluation of disinfectants is given in the book. Serological methods also given there. This book also contains techniques in applied microbiology which include bacteriological examination of water, soil and silage. Microbiological examination of foods, cheese, butter, milk powder, canned concentrated milk, ice cream and cream also given in the book. Examination of dairy utensils and dairy starter culture is given.

6. “Food And Dairy Microbiology” by M K Rao

“Food And Dairy Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. Introduction about the topic is given in the beginning of the book. Study about microbes in labs and microscopic examination is explained in this book. This book also contains details about the source of microorganism and growth of microbes. Details about microorganisms in food also explained in this book. This book also contains information about microbial fermentation and their culture for fermentation in a detailed manner. Microbes enzyme productions and microbiology of milk and milk products is explained in this book. Information about dairy products is also given. This book also contains details about industrial fermentation.

7. “Dairy Ingredients for Food Processing” by Ramesh C Chandan and Arun Kilara

“Dairy Ingredients for Food Processing” Book Review: This book is designed for students from food science and technology backgrounds. The overview of dairy ingredients for food processing is given in the beginning of the book. Characteristics and microbiological aspects of dairy ingredients are given in the book. Processing principles of dairy ingredients given in the book. This book contains detailed information about concentrated fluid milk ingredients and dry milk ingredients. Information about whey-based ingredients is given in the book along with butter and its products information. Principle of cheese technology is also given. Applications of selected cheese varieties are given in the book. This book also contains enzyme-modified dairy ingredients and fermented dairy ingredients. Information about functional and dairy-based ingredients is given in a detailed manner along with nutritiative and health attributes of dairy ingredients.

8. “Modern Food Microbiology” by J M Jay

“Modern Food Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. The history of microorganisms in food is given in the start of the book. Information about habitat, taxonomy and growth parameters is given in the book which include its role and significance of microorganism in foods. Intrinsic and extrinsic parameters of food are also included in it. The detailed information about microorganisms in foods which contains details about fresh meat, processed meat, seafood, vegetable and fruits, dairy and non-dairy products and miscellaneous products. The different methods for determining microorganism and its products from food is given in the book which include chemical, physical and biological methods. Food protection methods and properties of psychrotrophs, thermophiles and radiation-resistant bacteria are given in this book. This book also contains various indicators details for food safety and principle quality control and microbiological criteria. The details about food borne disease is also given in the book.

9. “Milk and Milk Products: Technology, chemistry and microbiology” by A Varnam and Jane P Sutherland

“Milk and Milk Products: Technology, chemistry and microbiology” Book Review: Milk has been an important food for man since the domestication of cattle and the adoption of pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fermented milks, cream and butter. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

10. “Dairy Products and Quality Assurance: Vol.2 Dairy Technology” by Shivashraya Singh

“Dairy Products and Quality Assurance: Vol.2 Dairy Technology” Book Review: Dairy technology is the industrial, non-farm Phase of the tremendously large, dynamic and complex dairy industry. This Phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing the entire gamut of manufacture of dairy products, functional foods, utilization of dairy by-products, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduate students but also teachers and dairy professionals.

People who are searching for Free downloads of books and free pdf copies of these books on Dairy Technology – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on “Dairy Technology” so that one can readily see the list of top books on “Dairy Technology” and buy the books either online or offline.

If any more book needs to be added to the list of best books on Dairy Technology subject, please let us know.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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