Introduction to Dairy Science and Technology

This e-book is about the study of milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

The first section includes a brief history of the dairy industry, production and consumption data and an overview of milk composition.