About This Book
Dairy and Food Product Technology is a specialized field within food science that focuses on the
processing, preservation, packaging, and quality control of milk and other food products. It involves
transforming raw agricultural materials-especially milk-into safe, nutritious, and appealing products like
cheese, butter, yogurt, ice cream, and a wide range of value-added dairy and food items. The field
integrates principles of microbiology, biochemistry, engineering, and nutrition to ensure food safety and
enhance shelf life while maintaining sensory qualities such as taste, texture, and appearance. Key
processes include pasteurization, fermentation, homogenization, drying, and refrigeration.
Technologists also work to develop innovative food products that meet consumer demands for health,
convenience, and sustainability. Quality assurance and food safety are critical in dairy and food
technology. Professionals must comply with strict standards and regulations, ensuring that products are
free from contaminants and accurately labeled. Advances in biotechnology and packaging technologies
have further expanded the scope of the field, enabling the development of functional foods and ecofriendly
packaging solutions. Dairy and Food Product Technology plays a vital role in improving food
security, reducing waste, and supporting the global food supply chain, making it an essential area in both
agriculture and industry. Dairy and Food Product Technology explores the science and techniques
behind processing, preserving, and enhancing the quality of milk and food products.
Contents: 1. Dairy Industry, 2. Milk-based Proteins and Dairy Components, 3. Dairy Manufacturing
Technologies, 4. Cold Chain Management for Raw Milk, 5. Fermented Dairy Science and Biotechnology,
6. Dairy Innovations and Product Development, 7. Sustainable Organic Dairy Farming, 8. Hygienic Milk
Handling and Quality Assurance, 9. Dairy Sector Innovations and Market Dynamics, 10. Advanced Dairy
Science and Food Engineering.
