HANDBOOK OF FARM, DAIRY AND FOOD MACHINERY

Milk as processed on farm is transformed into a vast array of products: fluid milks and creams, evaporated and dried products, yogurt and fermented milk products, butter, milk ice-cream and cheese. The machinery involved in all of these is as varied as products themselves. The process of getting food from “farm to fork,” as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This book covers inclusive fundamental food engineering principles in the design of food industry machinery.

Print ISBN: 9781682500538 | $ 190 | 2016 | Hardcover

Contributors: Nahum Y. Shpigel, Zohar Pasternak et al