Dairy husbandry is one of the strategic sectors of agriculture that has a major impact on public health, the environment and economy. Dairy science and technology provides knowledge and expertise on the production of highly nutritious and safe milk and dairy products in a sustainable manner. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Milk is as ancient as mankind itself, as it is the substance created to feed the mammalian infant. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries old knowledge of traditional milk products with the application of modern science and technology.

‘Dairy Sciences’ presents cutting edge research work on all aspects of dairy sciences and technology with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation. It delivers information on all aspects of dairy science and technology including animal husbandry, welfare and behavior, animal health, physiology, biochemistry and endocrinology of lactation, milk composition and processing. It also present the coverage of a wide range of dairy products, including fluid and condensed milks, cheese, butter, fermented milk products and ice cream, as well as dry or condensed milk and whey products. It aims to explore the mechanisms and issues involved in the transformation of milk using a multidisciplinary and multiscale approach, from the native molecules to their final functionality, including nutritional and biological properties. This book is designed to support the entire dairy supply chain including farmers, producer co-operatives, manufacturers, processors and distributors of dairy products.