Food producers are responsible for the safety of their products, and to guarantee food safety of dairy products, the dairy industry has implemented hazard analysis of critical control points (HACCP) systems. This enables quality assurance of final products via a chain management approach. In recent years, there have been significant advances in our understanding of milk systems, probably the most complex natural food available to man. Improvements in process technology have been accompanied by massive changes in the scale of many milk/dairy-processing operations, and the manufacture of a wide range of dairy and other related products. This valuable book offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. Students and all those related to dairy technology will find this work useful in their study and practice.
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About the Author
R.P. Singh has been developing his whole-systems medical mycology for decades and has been writing about mycology and other veterinary topics for Agricultural World since the inception of the magazine in early 2001. Mr. Singh is involved in teaching, research, and curriculum development activities, primarily in the broad area of Global Agriculture and Food Security, and engaging with national and international professional organisations within the global agrifood sectors.