Milk Processing and Dairy Technology: Principles, Products, Practices and Standards

The book covers the nutritive value and composition of milk, microbial challenges, and the scientific basis of milk handling and preservation. Detailed chapters present modern processing techniques and diversified product lines, including dried and fermented milk products, functional foods, ice cream, cheese, butter, cream, and a wide range of traditional Indian milk-based delicacies such as khoa, channa, and ghee

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