The Science and Technology of Milk provides a comprehensive and authoritative exploration of milk's composition, processing methods, and health benefits. This detailed volume bridges the gap between fundamental dairy science and practical applications, making it an essential resource for students, researchers, industry professionals, and anyone interested in the science behind one of the world's most important foods.

From understanding milk's unique physicochemical properties and biochemical components to exploring advanced processing technologies and quality control measures, this book covers every critical aspect of milk production and utilization. It also delves into the microbiology of milk, dairy product innovations, nutritional impacts, safety regulations, and future trends shaping the dairy industry.

Key topics include milk proteins, fats, carbohydrates, enzymes, and bioactive compounds; microbial flora and fermentation processes; thermal and physical milk processing techniques; cheese, butter, and fermented product technologies; and the role of milk in human nutrition and public health.

With up-to-date scientific insights and practical information, The Science and Technology of Milk is an indispensable guide for advancing knowledge and fostering innovation in dairy science and technology.