Dairy Science and Technology

This book was designed for university students of food science and technology. The book features an engaging scientific style, an easy approach, and abundant, integrated scientific content, the purpose of which is the effective conversion of milk into high-quality products. Achieving this purpose requires a high level of knowledge of milk components, its properties, and knowledge of the changes that occur to it and its products throughout the manufacturing processes and during storage. There is a need to be familiar with the factors that determine the product type, including health aspects, duration of storage, focusing on natural principles, and product specifications. The book addresses the chemistry, physics, and microbiology of milk, along with providing information about the properties of milk itself, to understand what occurs during manufacturing, processing, handling, and storage. The book also discusses the fundamental scientific principles used in dairy product manufacturing, with a detailed processing of it. It also discusses highly specialized processes and covers the integration of information regarding the raw material and manufacturing processes. The book did not fail to mention the processes necessary to ensure consumer safety, product quality, and the efficiency of manufacturing processes, describing the physical, biochemical, and microbial processes and transformations necessary for the production and maturation of cheese, and then discussing cheese categories.