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 language||English (US)|
|Title of host publication||Food Processing|
|Subtitle of host publication||Principles and Applications: Second Edition|
|Number of pages||22|
|State||Published - Jun 3 2014|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)