Dairy Science & Technology
Dairy science focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the century’s old knowledge of traditional milk products with the application of modern science and technology. The basic knowledge on dairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservation is not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing and preservation will enrich the technology.