W. Farrall

Through modern science, art, and observational study, many new developments in the field of dairy and food technology have been attained, improved, and passed on from generation to generation. The present edition has been articulated that provides the food technologist, dairy experts, researchers and academicians a book with solution allied with all the other aspects of the dairy and food technology. The book attracts wider readers including feed manufacturers, dealers, sales personnel, and all those who want to curb their career in dairy and food engineering.  The simple representation of theories and practices makes the book important for readers studying courses like dairy cattle management, animal nutrition, food technology, and dairy and food processing. The content of book has been kept simple, enjoyable and easy-to-understand while at the same time it covers the topics comprehensively so as to fulfil the needs of wide variety of readers.
Salient Features:
• The book is intended to serve wide readers including dairy farm experts and owners, manager's veterinarians, food technologist, nutritionist, researchers, and academicians. 
• The recent edition provides great focus on the wider aspects of processed food or frozen food also the future possibilities of dairy and food technology. 
• Written in lucid and easy-to-grasp language highlighting the important aspect of dairy and food technology.
• Includes numerous tables, flow charts, line diagrams and photographs to enhance the learning.
• Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization.
• The readers may use it for quick understanding of notion and practical plethora about dairy and food processing plants.
• This edition of dairy cattle management includes the practice exercises for the self-evaluation of the important concepts.


DAIRY AND FOOD PRODUCTS FOR ENGINEERING

W. Farrall

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