Agricultural Produce - Meat & Dairy, Food Sciences - General & Miscellaneous, Agriculture - General & Miscellaneous, Food, Beverage & Tobacco Industries - Meat & Dairy

Dairy Products and Quality Assurance

Name: Dairy Products and Quality Assurance
Author: RAMESH C. CHANDAN
ISBN: 9780813827568

by RAMESH C. CHANDAN

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Overview

Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market.

About the Author, RAMESH C. CHANDAN

Ramesh C. Chandan, Ph.D., heads up the editorial team. Dr. Chandan, a consultant in dairy science and technology, served for more than 40 years in various food companies, including Unilever, Land O’Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. Nagendra P. Shah, Ph.D., a Professor at Victoria University, Australia is very well known for his contribution in Dairy Technology area.

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Editorials

From the Publisher

?It will be of value to both technologists in dairy processing and to academic staff and university-level students seeking to understand current processing approaches. The strength of the book lies in having each specific sector written by an expert in that field, with 28 authors in total, combined with a strong editorial team with extensive industry and academic experience.? ( Journal of Dairy Technology, May 2009)

?Presents basic information on the subject in a concise, easily understandable style. This is remarkable data. This excellent book will appeal to professors, extension staff, and students in dairy science for its contemporary information and experience-based applications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technical specialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand and most informative. They are not only suitable for people working in the dairy industry, but in its numerous allied industries.? (Develop Technology, November 2008)