56 Best Books on Dairy Technology

We have compiled a list of the Best Reference Books on Dairy Technology, which are used by students of top universities, and colleges. This will help you choose the right book depending on if you are a beginner or an expert. Here is the complete list of Dairy Technology Books with their authors, publishers, and an unbiased review of them as well as links to the Amazon website to directly purchase them. If permissible, you can also download the free PDF books on Dairy Technology below.

1. Advance Dairy Technology

 
1."Dairy Product Technology Recent Advances" by Hati
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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: This book provides an in-depth look at the treatment of large volumes of milk in the dairy industry, which is a significant contributor to the food sector in many countries. From the processing of raw milk to the production of highly sophisticated consumer products, this industry relies on a perishable material that presents unique challenges. The book highlights the importance of ensuring that dairy products are both nutritious and hygienic for consumers. It explores the advances in technology that have made it possible to handle vast amounts of milk efficiently and cost-effectively, and how the plant and equipment involved provides the foundation for this industry.

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3."Dairy Science and Food Technology: Advances and Applications" by Aziz Homayouni
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4."Advances in Dairy Product Science and Technology" by Matteo A Del Nobile and Michele Faccia
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5."Modern Dairy Technology: Advances in Milk Products v. 2" by R K Robinson
“Modern Dairy Technology: Advances in Milk Products v. 2” Book Review: This book delves into the world of the dairy industry, which is a significant contributor to the food sector’s manufacturing capacity in many countries. As more milk components are used in processed foods, the industry’s importance is expected to grow. The book covers a range of dairy operations, from the processing of raw milk to the production of sophisticated consumer goods. The authors highlight the challenges of working with a perishable raw material and the need for producers and processors to ensure that retail products are both nutritious and hygienic. The book also explores the technological advancements that have enabled factories to handle large volumes of milk efficiently.

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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: This book explores the challenges and opportunities in the dairy industry related to reducing greenhouse gas emissions and environmental impacts associated with milk processing. The book explores emerging sustainable alternatives and designs for dairy processing plants to improve efficiency, reduce costs, and comply with corporate social responsibilities. Written by experts who have developed an extensive body of work in each of the technologies, this book presents cutting-edge research and technologies that offer sustainable replacements for high-temperature-brief-time and super high-temperature pasteurization methods, potentially reducing energy use and greenhouse gas emissions. This book is aimed at dairy scientists and technologists, food processing professionals, university departments, research centers, and graduate students.

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7."Advances in Dairy Research" by Furesi Roberto
“Advances in Dairy Products” Book Review: This book is a comprehensive book that provides an overview of the latest advances in the dairy industry. The book covers a range of topics, including milk composition and quality, dairy processing, dairy products, and dairy microbiology. The chapters are authored by experts in their respective fields and cover a variety of topics such as milk production and breeding, milk processing, cheese technology, fermented dairy products, and functional dairy products. Additionally, the book discusses the challenges faced by the dairy industry, such as sustainability, animal welfare, and food safety. This book is an essential reference for researchers, students, and professionals in the dairy industry.

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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: This book, Advances in Dairy Ingredients, offers a comprehensive view of the latest advancements in dairy ingredients and technology across the globe. It delves into market trends and manufacturing opportunities and how they align with scientific tools to help capture these opportunities effectively and rapidly. As functional foods are becoming more important in the global food economy, dairy ingredients and technology are leading the way. This book brings together food scientists, industry experts, and marketers from around the world to provide unique insights into the scientific foundation of dairy ingredients in modern food products, as well as a glimpse into the future of new dairy ingredients and foods on the horizon.

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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: This book bridges the gap between the spray drying industry and mathematical modelers by providing a guide on how to mathematically capture important physical phenomena within a spray drying process using CFD (Computational Fluid Dynamics) method. This book compiles mathematical techniques, based on research work and CFD industrial conferences, specifically for the dairy industry. In addition to explaining how to set up models, the book also helps readers identify the strengths and weaknesses of CFD method for spray drying. Starting with the basics of CFD, the book covers topics such as airflow modeling, atomization and particle tracking, droplet drying, quality modeling, agglomeration and wall deposition modeling, and simulation validation methods. The book addresses common challenges faced in industrial 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 provides valuable insights for food industry professionals, technocrats, and scientists on the fast-paced changes occurring in the dairy industry. Milk is a significant human food due to its palatability, easy digestibility, and high nutritional value. To meet the demand for various dairy products, the industry has developed various processing methods. India is recognized as a leading global player in the dairy industry, offering abundant opportunities for entrepreneurs. The book covers measures, formulae, project profiles, plant and equipment details, and raw materials for various dairy products. It also discusses the enhancement of milk production and upgrading of milk processing using innovative technologies. The book is a must-read for anyone in the dairy industry, from entrepreneurs to food industry professionals, technocrats, and researchers.

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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 presents the latest advancements in engineering, both in its approach and content, making it a valuable resource for students and professionals in the field. It provides up-to-date information and guidelines on dairy science, technology, food and dairy engineering, and includes objective questions based on the latest developments and concepts. The book also includes illustrations based on the questions. It is particularly useful for students preparing for competitive examinations and those studying the subject in various vocational colleges. The book covers a range of topics, including the transformation of milk into different products, with diagrams provided to enhance comprehension. The author has included a detailed description of topics such as dairy science, technology, and food and dairy engineering, keeping in mind the latest syllabus of various universities in India. Additionally, a large number of solved numerical examples from various university examinations are given at the end of each chapter.

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2."Dairy Plant Engineering and Management" by Tufail Ahmad
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3."Home Cheese Making" by Ricki Carroll
“Home Cheese Making” Book Review: The book offers a collection of 85 easy-to-follow recipes for various types of cheese and dairy products, which can be prepared using basic cheese making techniques. The cheese varieties included are farmhouse cheddar, gouda, fromage blanc, queso blanco, mascarpone, ricotta and 30-minute mozzarella. The book features recipes for dairy products such as creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. Moreover, there are 60 recipes that incorporate cheese as an ingredient, ranging from Ricotta Pancakes with Banana Pecan Syrup to other delicious treats. This book is designed for anyone interested in making cheese or experimenting with food products made with cheese.

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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 specifically designed for students with a background in food science and technology. Its aim is to provide a detailed coverage of the latest scientific advancements in dairy microbiology, with emphasis on probiotics, fermented dairy products, disease prevention, public health, and regulatory control standards for dairy foods. The book includes over 2350 bibliographic citations, tables, drawings, and photographs of the subject matter. It is a valuable resource for food and dairy microbiologists, scientists, technologists, toxicologists, food processors, sanitarians, dietitians, as well as undergraduate and graduate students in these disciplines. The book starts with an introduction to the microbiology of dairy animals and covers information on raw and fluid milks. Concentrated and dry milks and wheys are also covered in detail. Frozen desserts and microbiological products are explained, along with starter cultures and their metabolism. The book also provides information about genetic lactic acid bacteria, fermented milks and creams, as well as probiotic and prebiotic products. Cheese products and fermented byproducts are also discussed in detail. The book also covers public health concerns, cleaning and sanitizing, control of microorganisms, testing of milk, and treatment of dairy waste. With its detailed coverage of the latest scientific advances, this book is a must-read for anyone interested in the field of dairy microbiology.

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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 provides valuable insights into the various methods used for milk and dairy production in the United States. It also discusses the advantages and disadvantages of these methods, not only for consumers but also for the cows and the environment. The book sheds light on how large-scale factory farming practices can result in cheap milk production, but can also cause harm to cows, harm the environment and potentially produce milk that is not safe for consumption. The book covers a range of important topics, including the pasteurization process, the increasing popularity of organic milk, the resurgence of raw milk, and the production of processed and ripened cheeses. The book addresses the true cost of intensive dairy farming and its impact on the environment.

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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 offers a guide to producing nutritious and healthy farm-fresh milk that is suitable for home use, direct sale to consumers, or for artisanal cheesemaking. It covers essential details that producers need to consider for successful and sustainable raw milk production, from animal care and microbiology to hygienic practices and regulations. With a historical overview, readers can gain a balanced perspective on the current regulatory environment. This book is a valuable resource for dairy owners and anyone who keeps cows, goats, or sheep.

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7."Fundamentals of Dairy Chemistry" by Noble P Wong
“Fundamentals of Dairy Chemistry” Book Review: This book describes the chemistry of milk and the latest research in the field of dairy chemistry. It also includes separate chapters on the Nutritive Value of Dairy Foods and the Chemistry of Processing, which explain the techniques used to maintain food quality. The book contains helpful illustrations and examples that provide a practical understanding of the subject matter. It is a valuable resource for dairy owners, as well as undergraduate and graduate students studying the fundamentals of dairy chemistry. The book will also be beneficial for researchers in the field of dairy chemistry. As society is now more concerned about food quality and preservation techniques, the inclusion of these topics is justifiable.

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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 offers practical and cost-effective techniques for characterizing physical properties of food without damaging it. It explores how modern technology and knowledge can be utilized to enhance food quality through new processes. The book presents principles and measurement techniques, emphasizing the latest methods that can replace traditional time-consuming and expensive ones. It also covers how to apply these measurements to classify and distinguish different types of food, including fruits, vegetables, cereals, dairy, and meat products. With a focus on practical applications of new techniques, this book is beneficial for researchers, engineers, food industry professionals, as well as students and university researchers.

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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 guide is dedicated to teaching home cooks how to make a variety of fresh dairy products. The step-by-step instructions are straightforward and require no prior professional cooking experience. The book provides various techniques for adding flavor and color to the dishes. The inclusion of pictures enhances the readers’ understanding of the methods discussed in the book. The recipes range from fresh buttermilk for pancakes to creamy mozzarella for caprese salad. This book is a useful resource for those interested in preparing fresh, healthy, and quality dairy dishes at home.

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10."Food Engineering and Dairy Technology" by Kessler H.G
“Food Engineering and Dairy Technology” Book Review: The book has been completely rewritten to incorporate the latest advancements in the field of food processing and engineering. The updated content includes new illustrations of dairy processes presented through diagrams for easier comprehension. The author has also included topics such as hydrocolloids, stabilizers, thickeners, and thermal properties of dairy products to align with the current syllabus of various Indian universities. The theoretical part of each chapter is accompanied by a set of solved numerical examples drawn from various university exams. This book is an excellent resource for students, educators, and professionals in the food industry who seek to stay current with the latest developments in dairy processing and engineering.

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11."Dairy Technology" by Walstra
“Dairy Technology” Book Review: This book is designed for individuals preparing for competitive exams such as GATE, as well as engineering students and teachers. It covers the transformation of milk into a wide range of products, along with exam patterns and the latest research results to enhance preparation. The subsequent chapters delve into various concepts such as changes in raw materials, intermediate and final products, as well as interactions between products and processing equipment. Advanced topics like processing efficiency and product quality are also discussed in detail. Each chapter includes descriptions, examples, laws, and key points.

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12."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 written for undergraduate students, with a clear and concise explanation of concepts. The topics are covered in a logical order, with a focus on solving practical problems. It includes livestock production, milk production efficiency, and related issues. The diagrams in the book are clear and free of errors. The equations are derived using standard and simple procedures, and the book contains numerous solved examples. The intended audience for this book is students in chemical and mechanical engineering.

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13."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 designed for undergraduate level students and provides a clear and concise explanation of concepts. The topics are logically presented, with a focus on applied problems and a wide range of solved examples provided. The book covers principles of cleaning operations, water supply issues, science of detergents and disinfectants, cleaning efficiency and management, and other related problems. The diagrams in the book are error-free and easy to understand. Standard and simple procedures are used to derive equations, and ample solved examples are provided. The book is mainly targeted towards chemical and mechanical engineering students. The book also provides a detailed description of the manufacturing methods, scientific aspects, and properties of various dairy powders such as milk powders, whey powders, lactose, caseinates, sweetened condensed milk, evaporated milk, and infant baby feed. It covers international standards related to these products for trading purposes and hazards that may occur during the manufacturing process. Key topics such as microbiology of raw and market mills, quality control, safety, and HACCP in milk processing are also discussed. This book is useful for dairy scientists, students, researchers, dairy operatives, food scientists, technologists, microbiologists, food safety personnel, dairy industry equipment suppliers, and food ingredient companies.

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14."Dairy Technology: Vol.01 Milk and Milk Processing" by Shivashraya Singh
“Dairy Technology: Vol.01 Milk and Milk Processing” Book Review: This textbook is aimed at undergraduate students of agricultural engineering and milk processing, as well as working professionals looking for a reference. The elementary aspects of dairy microbiology are covered in detail, with special emphasis on topics such as fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. The book explains how milk is processed into various dairy products, and includes discussions on product quality and public health. Effective methods for controlling spoilage and pathogenic microorganisms are also presented, supported by numerous solved examples and additional figures for clarity. The characteristics of milk and its processing and preservation are also covered, with case-studies and real-life examples provided to simplify the concepts. Multiple choice questions and other pedagogically arranged questions are included to help students assess their understanding. This textbook is primarily intended as a coursebook for undergraduate and postgraduate students, and may also be useful for undergraduate students of engineering.

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15."Handbook of Farm, Dairy and Food Machinery Engineering" by Myer Kutz
“Handbook of Farm, Dairy and Food Machinery Engineering” Book Review: This book offers coverage, including solutions and exercises, for readers seeking to maximize their understanding of the subject matter. It includes chapters on processing milk into various dairy products, as well as crucial topics such as public health theory and product quality. Each chapter is accompanied by a multitude of solved examples. The book discusses advanced concepts such as the chemical, physical, and microbiological characteristics of milk, and milk processing and preservation. Students studying chemistry, biochemistry, microbiology, and process engineering, as well as postgraduate students of Arts and Commerce, may find this book to be useful. It may also be beneficial for students preparing for various competitive examinations.

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16."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 guide on farm, dairy and food machinery serves as a primary reference for agricultural engineering courses offered across the country. The course is typically offered to undergraduate students from their first to third year, following elementary courses. The book is regularly updated to incorporate relevant changes and advancements in the field. In addition to covering the basics, subsequent chapters discusses topics such as processing efficiency and product quality.

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17."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 intended for undergraduate students of agricultural engineering and milk processing, as well as professionals seeking a reference, it explores the production of high-quality dairy products from milk. The book discusses the chemical, enzymatic, and microbial transformations involved in the process, and also covers the microbiology of milk, its properties, and proper handling and storage techniques. In addition, it offers a comprehensive review of the main unit operations required to manufacture milk products, and includes numerous case studies and real-life examples to help clarify key concepts.

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3. Fundamentals of Milk Processing

 
1."Production Processing and Marketing of Milk and Milk Products" by Rajendra Kumar Pandey
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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 primarily discusses UHT processing and its importance in thermal processing of milk and milk products. It covers a range of thermal processing technologies including thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. The book includes information on the principles of technology, equipment used for processing and packaging, as well as the quality and safety aspects of the products produced. It also examines the changes that occur during processing and storage, and identifies potential defects that may arise. In addition, the book describes the causes of quality defects and suggests measures to eliminate or minimize them.

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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 serves as a valuable resource for individuals interested in the raw milk movement, offering them both factual information and motivation to adopt this natural food. It sheds light on the historical significance of raw milk and its role in the development of civilization. In addition, the book provides insights into the safety and health advantages of consuming raw milk.

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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: Divided into four volumes, this book provides a comprehensive review of major milk contaminants, as well as an introduction to milk biochemistry and raw milk microbiology. The chapters cover various aspects of the production, safety, and quality of milk products, including the demand for improved processes and technologies. The book highlights major milk contaminants such as bacterial pathogens, pesticides, and veterinary residues, along with their routes of contamination, analytical techniques, and control methods. Additionally, it offers the latest information on milk processing methods that aim to enhance the quality and safety of milk.

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5."Milk and Dairy Product Technology (Food Science and Technology)" by Edgar Spreer
“Milk and Dairy Product Technology (Food Science and Technology)” Book Review: The intended audience of this book is undergraduate students of agricultural engineering and milk processing, as well as working professionals who may use it as a reference guide. The book comprehensively covers both theoretical and practical aspects of dairy technology, including scientific advancements related to milk and milk-based products, as well as important topics such as wastewater treatment and electric refrigeration. In addition, it addresses issues related to hygiene, disinfection and occupational safety in dairies. The book is enriched with many case studies and real-life examples that help to explain the concepts in an easy-to-understand manner.

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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: This book offers an extensive guide to the number, strength, and significance of bioactive mixtures in matured milk and dairy items that have gained popularity across the globe. It is an all-encompassing resource that brings together information about various aged milk and dairy products, their occurrence, microorganisms involved, dietary characteristics, and health benefits in one place. The book covers topics ranging from general science to different microorganisms associated with various types of aged products available worldwide. It explores all high-level areas of research on matured milks and includes the latest references available. The editors take a global perspective, covering all issues related to matured milk and milk products in detail. The book is suitable for undergraduate students, researchers, and working professionals in the field.

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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: This book examines the significant changes in the cheddar production industry in the United States over the last 25 years. It covers the advancements in technology and equipment that have facilitated the processing of large volumes of milk into cheese, such as changes in tank size and design, computer software, and milk normalization. The book also explores the increasing demand for specialty cheeses made from sheep, goat, and organic milks, and the standardization of film processing of whey into various components. The book also discusses the advancements in genetic microorganisms, such as the widespread use of fermentation-produced chymosin and starter bacteria with improved resistance to bacteriophage infection, and the development of nonstarter adjuncts with specific enzymatic activity using genomics and proteomics.

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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: This book examines the traditional use of fermented sour milk in Sudanese culture. It focuses on the preparation of Rob, a popular fermented milk product made in rural areas of central and western Sudan. The book explores the chemical, biochemical, and microbiological aspects of Rob produced from various locations in the Gezira region. The book also includes the isolation, purification, and identification of the fermentation microorganisms using reliable methods. Additionally, the quality of raw milk delivered from the same areas is evaluated in this study.

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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: This book on dairy technology, covers various topics such as the city milk supply, ice cream making, fermented milks, and milk powder. It also discusses the inspection of dairy farms and milk, including the advantages and limitations of scorecard inspection. Additionally, the book explores milk and cream contests and the number of inspections made in New York City. Published by Forgotten Books, this edition is a reproduction of a significant historical work. Using advanced technology, the original format has been preserved while correcting any defects present in the aged copy. While some imperfections may remain, they have been carefully left to maintain the condition of this historical work.

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5."Milk Kefir: Volume 3 (Fermenting)" by Rashelle Johnson
“Milk Kefir: Volume 3 (Fermenting)” by Rashelle Johnson Book Review: This book is a helpful guide on milk kefir, a probiotic drink with numerous health benefits. It explains what milk kefir is, its history, and the importance of kefir grains in its production. The book also provides information on how to care for and store kefir grains, the fermentation process, and the difference between yogurt and kefir. Additionally, the book discusses the different types of milk that work best for making kefir and the various vessels used in kefir fermentation. The book includes several milk kefir recipes, such as traditional milk kefir, sweet maple kefir, and cocoa zest kefir, among others. It also offers ideas for using kefir in other recipes, such as kefir curds, kefir and granola, and kefir fruit dip. A helpful FAQ section at the end of the book provides answers to common questions about milk kefir. Whether you’re a beginner or an experienced kefir maker, this book offers a comprehensive guide to everything you need to know about milk kefir.

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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: This book is a comprehensive reference that explores the history, microorganisms, quality assurance, and production of fermented foods made from animal sources. The book highlights the importance of fermented foods in rural families and town communities worldwide and showcases how advancements in biological and microbiological sciences have led to the commercialization and increased interest in these products among food processors and scientists. The book begins by describing the manufacturing process of fermented animal products and provides a detailed analysis of various topics, including dairy starter cultures, microorganisms, biopreservatives, exopolysaccharides, fermented milk, meat products, Malaysian and Indonesian fermented fish products, probiotics, and the benefits of cheese as a probiotic carrier. With contributions from over 60 experts from more than 20 countries, this book is an essential reference that distills the most critical information on this important food sector. Fermented food products play a crucial role in social identity, local economy, and gastronomical pleasure.

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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 reference book offers a global perspective on fermented fresh milk and its related products, comprising 400 chapters covering both conventional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. It includes a vast array of newly-developed or lesser-known products, providing research and development personnel with a wealth of fresh ideas for new products.

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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 with a background in food science and technology. It provides an introduction to the microbiology of raw milk, and explores dairy starter culture and the advances in genetic lactic acid bacteria. The book also discusses biopreservation by lactic acid and the microbiology of processed liquid milk, as well as cheese microbiology, including the primary biochemical events during cheese ripening. Additionally, it covers the microbiology and biochemistry of fermented products, including details on the development of fermented milk products, cream, butter, ice cream, and evaporated, condensed, and powdered milk. Functional dairy ingredients and non-thermal processing of milk and its products are also explained. The book provides strategies for rapid detection of milk-borne pathogens and microbiological safety systems for dairy processing. It also includes information about current regulations in microbiological control of milk and dairy products. The book covers recent developments in sports, characterizations, and genetics of native milk microorganisms and dairy starter cultures. Lastly, it discusses the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

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9."Vegetarian Cooking: Simmered Cabbage, Carrot and Potato in Coconut Milk and Fermented Bean Curd Sauce" by Wancy Ganst
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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: This book is a comprehensive guide to ePTFE, covering its manufacturing technologies, properties, and various applications. The book delves into the previously undisclosed advancements in ePTFE, including its history and sources. It is an indispensable reference for scientists, engineers, and manufacturers in the PTFE processing industries and those working with fluoropolymers. Additionally, purchasing managers and academics can benefit from this book. The book covers every aspect of ePFTE manufacturing technologies and properties, and it provides detailed coverage of ePTFE applications in medical and surgical devices, clothing, filtration, vents, and mechanical uses. It traces ePFTE from its initial discovery to its latest developments.

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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 provides a comprehensive overview of the demand projections for bulk shipments of concentrated milk products, excluding substitutes, across the cities, states, and union territories of India. This analysis allows for a quick comparison of cities against one another, making it a valuable tool for distribution and sales strategies. The book employs econometric models that forecast the fundamental economic trends in each state. As a strategic resource, it takes a long-term and aggregate perspective, without consideration for specific players or products.

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2."Hand Book Of Food Dehydration and Drying" by Eiri Board
“Hand Book Of Food Dehydration and Drying” Book Review: The content of this book covers various aspects of drying, dehydration, and concentration of fruits and vegetables, including different types of dehydrators, sun-drying techniques, and dehydration of eggs, milk, butter, and cheese, as well as other miscellaneous foods. The book also provides information on packaging and storage of banana powder, and highlights the freeze-drying method. The book covers topics such as the production of powdered milk, potato, tomato, and other foods.

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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: The purpose of this book is to serve as a guide on microorganisms present in dairy products. It addresses various topics, including the initial microflora, sources of contamination, effects of processing on the growth and survival of microorganisms, spoilage, and potential hazards associated with the consumption of these products. The information is presented in separate sections based on product categories, including Liquid Milk Products, Concentrated and Dried Milk, Cream, Butter and Spreads, Cheese, Fermented Milks, and HACCP. In addition, the book provides contact details for several food authorities.

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4."Dairy Processing and Quality Assurance" by Ramesh C Chandan
“Dairy Processing and Quality Assurance” Book Review: The focus of this book is on the production and manufacturing of market milk and dairy products, covering all stages from raw material receipt to packaging, with particular attention to quality assurance. It discusses the chemical, physical, and functional properties of milk and other ingredients used in the production of dairy products. It covers safety and quality management systems, as well as laboratory analytical techniques. The latest market trends and regulatory and processing developments are included. The target audience of this book includes dairy science professionals, researchers, educators, and students.

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6. Food and Dairy Microbiology

 
1."Dairy Microbiology" by P Parihar
“Dairy Microbiology” Book Review: This book is specifically designed for students with a background in food science and technology. It provides an overview of microbiology, beginning with the history of the field and including details on taxonomy and microbial physiology. The book also covers important topics such as sanitation methods, milk quality, and microorganisms in milk, including raw milk microflora and milk-borne diseases. The book discusses the factors that affect the growth and survival of microorganisms in milk and other foods, and provides information on milk product grading and defects. Additional chapters focus on starter cultures, pasteurization, cream, butter, cheese, ice cream, and cultured milk. Casein, caseinates, and milk proteins are also discussed in detail. The book concludes with a thorough exploration of the standards for controlling microbial quality of food and bacteriological tests for milk. This book is an excellent resource for professionals, researchers, and students of dairy science.

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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 with a background in food science and technology. It provides an introduction to milk and milk processing, along with a discussion on the microbiology of raw and market milk, as well as other related products such as cream, butter, and ice cream. In-depth details are provided on the microbiology of starter cultures, fermented milks, and therapeutic milks, as well as the microbiology of soft and hard cheeses. The book also includes information on maintaining a clean working environment and the applications of process control in the dairy industry, as well as quality control measures to ensure high standards.

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3."Dairy Microbiology: A Practical Approach" by Photis Papademas
“Dairy Microbiology: A Practical Approach” Book Review: This book is designed for students in the food science and technology field, providing a comprehensive overview of fundamental concepts in food microbiology. Starting with the basics, the book covers the microbiology of raw milk, and provides detailed information on the characteristics and impact of dairy pathogens. Dairy starter culture is also explored in detail, alongside the application of probiotics in the dairy industry. Additionally, this book delves into the applications of molecular methods and food safety management systems.

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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 with a background in dairy microbiology. It provides an overview of aging, including topics such as aging trends, biological and social theories, the aging process, psychological aspects, regulation of public policy, and health promotion and disease prevention details. The book also includes information about occupational therapy interventions with older adults, covering topics such as opportunities for practice, cultural diversity, ethical considerations, addressing sexual activity, and the use of medication. Consideration of mobility is also addressed. The book contains information about working with older adults who have hearing or vision impairments, cerebrovascular accidents, orthopedic, pulmonary, or oncological conditions. It also includes strategies to maintain continence in older adults, and addresses nutritional concerns in this population.

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5."Laboratory Methods in Food Microbiology" by Wilkie F Harrigan
“Laboratory Methods in Food Microbiology” Book Review: This book is designed for students with a background in food science and technology. It begins with a section on laboratory procedures, covering basic methods and general notes. The use of a microscope and staining methods, including their preparation, types, and characteristics, are also explained. Statistical methods used for microbial colony selection and examination are detailed. The book includes information about anaerobic culture and cultivation in a carbon dioxide-enriched atmosphere, as well as biochemical tests for bacteria. Cleaning of glassware and apparatus, sterilization, and laboratory evaluation of disinfectants are also discussed. The book includes a section on serological methods. Techniques in applied microbiology are also given, such as bacteriological examination of water, soil, and silage, and microbiological examination of foods, including cheese, butter, milk powder, canned concentrated milk, ice cream, and cream. Examination of dairy utensils and dairy starter cultures is also included.

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6."Food And Dairy Microbiology" by M K Rao
“Food And Dairy Microbiology” Book Review: This book is designed for students with a background in food science and technology. It begins with an introduction to the topic and covers the study of microbes in the laboratory, including microscopic examination. The book provides information about the sources of microorganisms and their growth. Details about microorganisms in food are also included. In addition, the book provides a detailed explanation of microbial fermentation and culture for fermentation. The book also covers enzyme production by microbes, as well as the microbiology of milk and milk products. Information about various dairy products is also given. The book concludes with details about industrial fermentation.

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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 with a background in food science and technology. It starts with an overview of dairy ingredients used in food processing. The book covers the characteristics and microbiological aspects of dairy ingredients and processing principles. It provides detailed information about concentrated fluid milk and dry milk ingredients, as well as whey-based ingredients and butter and its products. The principle of cheese technology is also explained, including applications of selected cheese varieties. The book also covers enzyme-modified and fermented dairy ingredients, as well as functional and dairy-based ingredients, including their nutritional and health attributes.

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8."Modern Food Microbiology" by J M Jay
“Modern Food Microbiology” Book Review: This book is designed for students with a background in food science and technology. It begins with a brief history of microorganisms in food, followed by a detailed account of their habitat, taxonomy, and growth parameters, as well as their roles and significance in foods. The intrinsic and extrinsic parameters of food are also discussed. The book provides extensive information about microorganisms in various food categories, including fresh meat, processed meat, seafood, vegetables and fruits, dairy and non-dairy products, and miscellaneous products. The book explains different methods for determining microorganisms and their products in food, including chemical, physical, and biological methods. Food protection methods and properties of psychrotrophs, thermophiles, and radiation-resistant bacteria are also discussed. The book covers various indicators for food safety and principles of quality control and microbiological criteria. Finally, the book also provides details about foodborne diseases.

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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: This book explores the history, versatility, and evolving nature of milk and dairy products. It covers the development of dairy technology, including cheese, fermented milks, cream, and butter, which have been an integral part of human diets since the domestication of cattle. Additionally, the book examines the challenges faced by the dairy industry due to the perception of dairy products as unhealthy and the emergence of high-quality substitutes. Despite these challenges, the book highlights the potential for the dairy industry to explore new uses for milk and its components, and to develop innovative dairy products. The book also discusses the growing overlap between the dairy industry and its imitators, and the need for dairy scientists and technologists to broaden their knowledge and expertise in response.

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10."Dairy Products and Quality Assurance: Vol.2 Dairy Technology" by Shivashraya Singh
“Dairy Products and Quality Assurance: Vol.2 Dairy Technology” Book Review: This book provides a comprehensive overview of dairy technology, which is the industrial, non-farm phase of the dairy industry. It covers the combination of science, engineering, business, and art applied to all dairy and dairy-type foods and their industries. Dairy products and dairy-type foods are a significant segment of the food industry, and this book covers the entire manufacturing process, including functional foods, the utilization of dairy by-products, cleaning and sanitization, and quality assurance. The primary goal of this book is to provide the most up-to-date information in a consolidated form to meet the needs of undergraduate and postgraduate students, as well as teachers and dairy professionals.

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We have put a lot of effort into researching the best books on Dairy Technology and came out with a recommended list and their reviews. If any more book needs to be added to this list, please email us. We are working on free pdf downloads for books on Dairy Technology and will publish the download link here. Fill out this Dairy Technology books pdf download" request form for download notification.

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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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