Milk Processing and Dairy Products Industry offers a comprehensive overview of the processing and manufacturing stages involved in transforming milk into a wide range of dairy products, from the reception of raw materials to final packaging. It also addresses key aspects of quality assurance and food safety. As a unique and authoritative reference, this book bridges the gap between theoretical foundations and real-world applications. It provides readers with a thorough understanding of the technologies, processes, and quality standards that shape today’s dairy industry. This unique book presents the latest research on preservation methods in the dairy industry, covering both thermal and non-thermal technologies, as well as fermentation processes. The book also explores the physicochemical and microbiological quality of dairy products derived not only from cow’s milk but also from other mammalian sources such as goat milk. Each chapter has been carefully crafted by experienced dairy scientists, ensuring both scientific rigor and practical relevance throughout the volume.

Topics discussed include:

• Thermal and non-thermal milk processing technologies in the dairy industry

• Producing and characterizing dairy powders

• Innovative approaches to minimize waste and optimize resource use in milk processing

• Precision fermentation can create dairy-identical proteins

• Goat milk’s nutritional profile and quality traits

• Hygiene and compositional quality of raw cow milk