Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.

Features

• Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying
• Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options
• Addresses the effect of different drying techniques on the nutritional profile of dairy products
• Provides essential information for dairy science academics as well as technologists active in the dairy industry