Milk & Milk Products Technology

DETAILS:

• Author : S. Rajagopal , S. K. Roy
  
• Publisher ‏ : ‎ BS Publications / BSP Books
  
• ISBN-10 ‏ : ‎ 9389354137 / B092MXM3PJ
  
• ISBN-13 ‏ : ‎ 978-9389354133
  
• Publication date ‏ : ‎ 1 January 2021
  
• Edition ‏ : ‎ Second Edition
  
• Language ‏ : ‎ English
  
• Print length ‏ : ‎ 765 pages
  
• Weight : 1700 g 

ABOUT THE BOOK

Milk & Milk Products Technology, co-authored by the accomplished animal nutrition scientist Dr. S. Rajagopal and dairy expert S. K. Roy, is a comprehensive, curriculum-aligned textbook detailing the principles of dairy science and processing. Published by BS Publications, this extensive 766-page volume acts as a core educational link mapping out the transformation of raw milk into commercial foods. The foundational philosophy of this text is to provide a single, organized repository that fulfills the rigorous, uniform national requirements prescribed by the Veterinary Council of India (VCI) for students pursuing professional veterinary, animal husbandry, and food technology degrees. The authors treat milk not merely as a staple food, but as a delicately balanced, highly sensitive biochemical fluid that requires exact technical management to ensure national food security and rural employment.

The textbook is structurally organized into logical thematic divisions that guide the reader from raw chemistry up to macro-industrial engineering. It opens with an in-depth exploration of the modern dairy scenario, detailing the physical properties, chemical composition, legal standards, and nutritional values of milk. The core chapters break down fundamental unit operations within the dairy plant, meticulously documenting processing steps such as pasteurization, sterilization, homogenization, and ultra-high-temperature (UHT) treatment. The text features step-by-step processing lines for major categories of dairy products, including fat-rich foods like butter and ghee, traditional fermented items like curd and yogurt, concentrated alternatives like condensed milk, and frozen desserts. Rather than relying on dense text alone, the book presents this vast accumulated data using structured comparative tables and systematic industrial flow diagrams, making it easy to master complex milk microbiology, hygienic management, and quality control protocols.

ABOUT THE AUTHOR

Dr. S. Rajagopal is an elite Indian animal nutrition scientist, institutional leader, and academician who holds a Ph.D. from the Indian Veterinary Research Institute (IVRI). Over a distinguished career spanning several decades, he served as a foundational Professor and Head at the College of Veterinary Science & Animal Husbandry (Anjora) and has been honored with a Gold Medal by the American Biographical Institute for his research breakthroughs, including pioneering area-based mineral capsules for livestock.

S. K. Roy is an established dairy educator and technical author whose deep familiarity with the VCI syllabus has made him a dependable voice in structuring specialized agricultural and vocational learning materials across India.

The authors' writing style is distinctively objective, clear, and highly instructional. They explicitly approach the subject as experienced classroom mentors who prioritize systematic, step-by-step explanations, eliminating unnecessarily complex prose in favor of clear, student-friendly data layouts. Their collaborative work serves as a reliable, uniform manual across Indian universities, supporting both undergraduate learners and technical professionals inside the dairy manufacturing sector.