Revised handbook of dairy processing includes expanded chapters on milk, whey powder, whey processing and yogurt
The new edition includes updates on commercial sterility regulations.
By Tetra Pak
Tetra Pak released a new edition of its Dairy Processing Handbook, an industry reference book providing guidance on the key operational steps of dairy processing.
Since its launch in the early 1980s, the publication has been used by academics and technical engineers in more than 100 countries. It has now been revised to include new content on milk and whey powder; whey processing and concentrated yogurt as well as updates on commercial sterility regulations.
"When I was first introduced to the handbook, I was impressed by how clear and straightforward the text and illustrations were. It was easy to read and understand, even for colleagues without extensive technical background. I expect the new version will offer the same great capacity to convey complex processes with simple, understandable explanations," says Peter Bosch, R&D and Engineering Director at Lactalis Brazil.
Academic circles have adopted the manual as required reading. Phillip S. Tong, professor of dairy foods within the Dairy Science faculty at the California Polytechnic State University, San Luis Obispo, said: "The Dairy Processing Handbook is a great reference for any student or professional interested in gaining a broad understanding of the science and technology of dairy foods processing. I use it with university students from all levels to provide a solid practical foundation in the industry basics."
With 482 pages and more than 600 illustrations, the handbook can be ordered on www.dairyprocessinghandbook.com, or on Amazon.com, with minimal printing and shipping costs. A free digital version will be available beginning in September 2015.