Food Engineering/Manufacturing/dairy guide book


Hi,could you please gimme the name of a book that says how to make various dairy products, professionally, and includes information about the chemicals that are added to the milk that give the desired modifications to the product properties.

I'm especially interested in the food additives involved in the manufacture of dairy products and have a good knowledge of chemistry and biochemistry.,,,   

thanks for your time.

There are many books on dairy processing by such publishers as Springer, Elsevier, Taylor & Francis, and Wiley-Blackwell, but I do not have any specific titles at hand. One recently published on dairy ingredients by Wiley-Blackwell is Advances in Dairy Ingredients, ed. G. W. Smithers & M. A. Augustin, 2013 ISBN 978-0-8138-2395-9. You are probably more interested in products like yogurt, ice cream, and cheese. Relatively few chemicals are used in these: some emulsifiers in ice cream, flavors and fruits in ice cream and yogurt, and salt and rennet in cheese. Most of the modifications in properties are caused by physical and biochemical processes, such as freezing, fermentation, and heating.

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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