Dairy Science and Technology

Author: Kong Baohua
Publisher:
Publish Date: 2004-07-01
Features: This book comprehensively and systematically elaborates on the fundamental theories of dairy science and various processing technologies of dairy products. At the same time, it closely integrates the current state of China's dairy industry production and reflects the latest advancements in dairy science and technology both domestically and internationally. During the writing process, the textbook referenced a large number of domestic and foreign books and literature, summarizing the teaching achievements of more than ten institutions. Overall, it can be divided into three main parts: dairy science, dairy product processing, and dairy quality control. The main content includes: dairy animal breeds, milk production, the physicochemistry of milk, processing and treatment of fresh milk, microorganisms in milk, production of pasteurized milk and sterilized milk, production of fermented milk, milk powder production, cheese production, ice cream production, butter production, condensed milk production, production of other dairy products, bioactive substances in milk and functional dairy products, quality control in dairy production, and cleaning and disinfection of dairy plant equipment. This textbook is rich in content, illustrated with diagrams and images, combining theory with practice, presented in an accessible and easy-to-understand manner. It is suitable as a teaching material for dairy product technology in major colleges and universities, and can also serve as a reference textbook for secondary technical schools and part-time vocational education. Additionally, it can be used by food production enterprises and related technical personnel for learning and reference.