This book wraps the most important areas of dairy technology, their essential science and manufacture, their mechanization and automation, and their excellence control. Like every key and highly developed area of food manufacturing, the dairy foods industry is at the present highly mechanized, from raw material production through to processing and product manufacture. This book has been written to give you an idea about the extent and advantages of mechanization across the range of dairy technology, and to give details the principles and rationale of introducing automated systems. In this way, author shows how combinations of state-of-theart machinery and dedicated control systems fetch to the dairy industry in-creased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base