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The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.

This book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions.

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.

The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.