Best Reference Books – Dairy and Food Engineering

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We have compiled the list of Top 10 Best Reference Books on Dairy and Food Engineering subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Dairy and Food Engineering along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Dairy and Food Engineering subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Dairy and Food Engineering" 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.

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 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.

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

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“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 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.

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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

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“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. “Objective Food Science and Technology, (Food Sciense)” by Deepak Mudgil

“Objective Food Science and Technology, (Food Science)” Book Review: This book includes multiple choice questions on the topics of food science and technology. It contains about 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology. Apart from that it also includes MCQs from Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging and Food Analysis. Questions on miscellaneous topics help in additional knowledge of the subject. The book is useful for students preparing for competitive examinations in Food Science and Technology discipline.

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

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“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.

9. “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.

10. “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

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“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.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Dairy and Food Engineering – 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 and Food Engineering" so that one can readily see the list of top books on "Dairy and Food Engineering" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Dairy and Food Engineering 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 is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter