Mechanisation & automation in dairy technology (Sheffield food technology vol 7)

This book covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation and their quality control.

Basic concepts and principles in automation technology. Primary milk production. Liquid milk products. Concentrated and dried products. High milkfat products. Dairy starter cultures. Yoghurt and other fermented milks. Hard cheeses. Pasta filata cheeses. Soft, fresh and mould ripened cheeses. Processed cheese. Membrane processing. Plant maintenance, cleaning and waste management.