Dairy Science

Bys: Umamaheswari, S., Fathima, K. M. Syed Ali, Madhiyazhagan, P.

"Dairy Science" is a comprehensive field of study that focuses on the scientific principles and practices related to the production, processing, and utilization of milk and dairy products. The discipline encompasses various aspects, including dairy chemistry, microbiology, technology, and quality control. Students and professionals in dairy science explore topics such as milk composition, dairy microbiology, processing techniques, and the development of various dairy products. The goal is to enhance understanding of the science behind dairy production and improve the quality, safety, and nutritional value of dairy products for consumers. The field also plays a crucial role in addressing challenges and innovations in the dairy industry, contributing to sustainable and efficient dairy production systems.

• Format: Paperback
• Language: English
• ISBN: 6205528428
• ISBN13: 9786205528426
• Release Date: March 2025
• Publisher: LAP Lambert Academic Publishing
• Length: 80 Pages
• Weight: 0.26 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"