2nd Edition. Edited by Ramesh C. Chandan, Arun Kilara, Nagendra Shah. The book gives a complete description of the processing and manufacturing stages of milk and major dairy products from the receipt of raw materials to packaging of the products, including quality assurance aspects. The book begins with an overview of the dairy industry, dairy production, and consumption trends. Next are discussions of the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transportation to the processing plant; and the ingredients used in processing of dairy products. The main section of the book is dedicated to processing and production with coverage of: fluid milk products, cultured milk and yogurt, butter and spreads, cheese, evaporated and condensed milk, dry milks, whey and whey products, ice cream and frozen desserts, refrigerated desserts, nutrition and health, new product development strategies, packaging systems, non-thermal preservation technologies, safety and quality management systems, and dairy laboratory analysis. Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy product manufacturing. Intended for professionals in the dairy industry, the text also appeals to professors and students in dairy science for its contemporary information and experience-based applications. Hardcover, 600 pages.