The "Handbook of Dairy Science" is a vital reference for students, researchers, and industry professionals, offering in-depth insights into key areas such as dairy chemistry, dairy microbiology, dairy product processing, byproduct utilization, and packaging advancements. It begins with a comprehensive overview of dairy chemistry, focusing on the biochemical properties of milk and its products. The microbiology section discusses the essential roles microorganisms play in dairy production, examining both beneficial and harmful strains. In terms of dairy product processing, the handbook explains various processes used to produce a wide range of dairy products. It highlights best practices that improve taste, texture, and nutritional value, adhering to consumer expectations and industry norms. The section on byproduct utilization showcases how waste from dairy processes can be converted into valuable products, promoting sustainability in the industry. It also explores recent advancements, including precision fermentation and other cutting-edge technologies that address modern challenges in dairy science. Overall, this handbook is an essential educational resource and a forward-looking guide for those involved in dairy science and technology, covering both current methods and future innovations in the field.
