High Temperature Processing of Milk and Milk Products

Explore the intricate world of dairy science with High Temperature Processing of Milk and Milk Products by Hilton C. Deeth. Published by John Wiley and Sons Ltd in 2017, this comprehensive hardback spans 592 pages and delves into the essential aspects of thermal processing techniques for milk and its derivatives. The book provides a thorough overview of critical methods such as thermisation, pasteurisation, extended-shelf-life (ESL), UHT processing, and in-container sterilisation. Ideal for professionals and students alike, this text is a valuable resource for understanding the complexities of milk processing and ensuring product safety and quality. Enhance your knowledge and expertise in dairy processing with this authoritative guide.