This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control.Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanised, from raw material production through to processing and product manufacture. This book has been written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rationale of introducing automated systems. In this way, authors demonstrate how combinations of state-of-the-art machinery and dedicated control systems bring to the dairy industry increased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base.The volume is directed at food scientists and technologists, quality assurance personnel, analytical chemists, microbiologists, and consultants in automation and expert systems.

Principles of automation in the dairy industry; Primary milk production; Liquid milk; Concentrated and dried dairy products; High fat dairy products; Yoghurt and other fermented milks; Cheddar cheese production; Semi--hard cheeses; Soft fresh cheese and soft ripened cheese; Pasta filata cheeses; Processed cheese; Membrane processing; Non--product operations, services and waste handling; References; Index.