Dairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides the most up-to-date and comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, with special reference to both theoretical and practical aspects. Led by an international team of experts in dairy food processing, this book provides an easily-comprehendible approach to dairy product development. It provides relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense, and food fraud. The book also looks into environmental aspects and consumer perception. It goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Such techniques include time domain magnetic resonance, thermal analysis, and chemometric methods. Dairy Foods: Processing, Quality, and Analytical Techniques is a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses, that provides the latest global research findings on this topic. Offers a comprehensive account on latest analytical methods used in dairy industryFocuses on processing of dairy foods with special reference to emerging and novel dairy products with low sodium and sugar contentsLed by a team of editors with relevant expertise in dairy food processing