Advances in Milk Production and Dairy Technology

Description

Since the domestication of cattle and the advent of pastoralist agriculture, milk has been a significant source of human nutrition. It is also the most adaptable food product created from an animal and is consumed in various physical forms. Since it was developed to feed mammalian newborns, milk is as old as humanity. All mammal species, including humans and whales, produce milk for this reason. Ancient peoples knew how to domesticate various animal species to provide them with milk to consume many millennia ago, possibly as early as 6000-8000 BC. For the production of milk for human use, these included cows (genus Bos), buffaloes, sheep, goats, and camels, all of which are still employed in various regions of the world. The high-fat milk portion containing a significant amount of milk, or the portion of milk in which milkfat has been concentrated into a small portion of the original milk, is considered as cream. The main butter ingredients are milk fat, moisture, salt, and curd. Lactose, acids, phospholipids, air, bacteria, enzymes, and vitamins are also present in trace amounts. All around the world, there is an increasing demand for high-quality milk products. Due to rising affluence globally, food preferences are shifting from plant to animal protein consumption, and milk and milk products are being produced exponentially. This textbook's goal is a sincere attempt to present the principles of milk and milk product technology in a condensed, straightforward, diversified, and vivid manner.