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Robinson: Modern Dairy Technology

Volume 1 Advances in Milk Processing

  • R. K. Robinson

Table of contents

  1. Front Matter
    Pages i-xii
  2. M. J. Lewis
    Pages 1-60
  3. M. E. Knipschildt, G. G. Andersen
    Pages 159-254
  4. A. S. Grandison, F. A. Glover
    Pages 273-311
  5. J. G. Zadow
    Pages 313-373
  6. C. R. Southward
    Pages 375-432
  7. W. M. Kirkland
    Pages 433-472
  8. Back Matter
    Pages 473-485

About this book

Introduction

The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.

Keywords

Pet butter food plant processing temperature

Editors and affiliations

  • R. K. Robinson
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of ReadingUK

Bibliographic information