Tetra Pak has updated its dairy processing handbook to include new chapters on milk and whey powder, whey processing, concentrated yogurt and updates on commercial sterility regulations.
The industry reference book provides guidance on the key operation steps of dairy processing and has been used by academics and technical engineers in more than 100 countries since its launch in the 1980s. The expansions, based on the 2003 version of the handbook, reflect the evolving nature of the dairy industry and product developments being made within it.
Lactalis Brazil research and development and engineering director Peter Bosch, who uses the handbook, said: “When I was first introduced to the handbook, I was impressed by how clear and straightforward the text and illustrations were. It was easy to read and understand, even for colleagues without extensive technical background. I expect the new version will offer the same great capacity to convey complex processes with simple, understandable explanations.”
Phillip S Tong, professor of dairy foods at California Polytechnic State University (San Luis Obispo), added: “The Dairy Processing Handbook is a great reference for any student or professional interested in gaining a broad understanding of the science and technology of dairy foods processing. I use it with university students from all levels to provide a solid practical foundation in the industry basics.”
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