Milk and Ice Cream Processing

Maneesha S. Mohan, Jonathan Hopkinson, Federico Harte

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

This chapter focuses on fresh milk products including fluid milks and ice cream. Frozen desserts can be packed in innumerable types and configurations of packages. The US dairy industry is a pioneer in milk and milk product production and export in the world, with a bright future to look upon. Milk is a highly nutritious addition to the diet, which contains carbohydrates, proteins, fats, minerals, and vitamins. There are a number of processing technologies involved in the production of fluid milk and milk products, including pasteurization, homogenization, freezing and packaging, that have enabled these products to be distributed worldwide for decades. All the milk products and processing technologies are regulated by a number of federal and state agencies to ensure a good quality product for the consumer.

Original languageEnglish (US)
Title of host publicationFood Processing
Subtitle of host publicationPrinciples and Applications: Second Edition
PublisherWiley-Blackwell
Pages383-404
Number of pages22
Volume9780470671146
ISBN (Electronic)9781118846315
ISBN (Print)9780470671146
DOIs
StatePublished - Jun 3 2014

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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    Mohan, M. S., Hopkinson, J., & Harte, F. (2014). Milk and Ice Cream Processing. In Food Processing: Principles and Applications: Second Edition (Vol. 9780470671146, pp. 383-404). Wiley-Blackwell. https://doi.org/10.1002/9781118846315.ch17