Master the science and craft of dairy work with this comprehensive guide.
This handbook offers practical, stage-by-stage guidance on milk secretion, testing, butter and cheese making, keeping milk, and the economics of dairy production.
From the fundamentals of milk to the detailed processes of butter, cheese, and by-products, it provides a structured path for improving quality, efficiency, and safety in dairy operations. Readers will gain insight into laboratory methods, equipment, and the regulatory context that shapes modern dairying.
- Understand how milk is produced, tested, and kept for quality
- Learn effective butter and cheese making, including equipment and techniques
- Explore practical methods for keeping milk, processing by‑products, and managing dairy economics
- Access a wide range of topics from fermentation to sterilization and dairy hygiene
Ideal for dairy workers, farmers, students, and professionals seeking a solid, hands-on reference.