Selia J., Teixeira J.A. (ed.) Engineering Aspects of Milk and Dairy Products

CRC Press, 2010. — 288 p. — ISBN: 978-1-4200-9022-2.Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food industry, and consequently, the relevance of several processing technologies used for milk transformation.
However, the complex nature of dairy and its biological properties continue to pose a major challenge for process engineers. Engineering Aspects of Milk and Dairy Products provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues related to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field.