"Dairy Science and Food Technology" is a comprehensive textbook that explores the scientific principles and technological processes involved in the production and processing of dairy products. The book covers a wide range of topics, including dairy chemistry, microbiology, processing, and product development. It also includes information on the nutritional value of dairy products and the role of dairy in human health.
Written by experienced dairy scientists and food technologists, the book provides a thorough and up-to-date overview of the field of dairy science and technology, making it an essential resource for students, researchers, and professionals in the fields of food science, dairy science, and animal science. The book uses clear language and numerous illustrations to explain complex scientific concepts, making it accessible to a broad audience. It also includes practical applications of dairy science and technology, providing guidance on the production and processing of high-quality dairy products.
