Hygiene and Technology of milk and its products

The dairy industry is the largest sector of the food supply chain because it not only supplies the market with many ready-to-eat products such as milk, butter, butter, yoghurt, cheese and ice cream, but also provides ingredients such as milk powder and condensed milk to a wide range of food processing companies. The aim of this book is to provide the reader with up-to-date knowledge of the chemical composition and microbiology of raw milk, and to present the stages of production of heat-treated milk and the main dairy products, from the receipt of raw materials to the packaging of the products, with particular emphasis on aspects relating to safety and quality. The book ‘Hygiene and Technology of Milk and Milk Products’ has been written with the main objective of providing a teaching aid for undergraduate and postgraduate students in higher education who teach the relevant subject. However, it is also a valuable aid for scientists working in the fields of hygiene, technology and quality control of dairy products, both in the private and public sectors. The material is structured in 16 chapters totalling 680 pages, with an abundance of tables, photographs and diagrams, and is supported by a rich bibliography.