DAIRY PRODUCT

milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. In some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milks, ice cream, and condensed milk. Cow milk (bovine species) is by far the principal type used throughout the world. Other animals utilized for their milk production include buffalo (in India, China, Egypt, and the Philippines), goats (in the Mediterranean countries), reindeer (in northern Europe), and sheep (in southern Europe). This section focuses on the processing of cow milk and milk products unless otherwise noted. In general, the processing technology described for cow milk can be successfully applied to milk obtained from other species. In the early 1800s the average dairy cow produced less than 1,500 litres of milk annually. With advances in animal nutrition and selective breeding, one cow now produces an average of 6,500 litres of milk a year, with some cows producing up to 10,000 litres. The Holstein-Friesian cow produces the greatest volume, but other breeds such as Ayrshire, Brown Swiss, Guernsey, and Jersey, while producing less milk, are known for supplying milk that contains higher fat, protein, and total solids. Additional reading R. MacRae, R.K. Robinson, and M.J. Sadler (eds.), Encyclopaedia of Food Science, Food Technology, and Nutrition, 8 vol. (1993); and Y.H. Hui (ed.), Encyclopedia of Food Science and Technology, 4 vol. (1992), are general works that cover all aspects of the science of food. P. Fellows, Food Processing Technology: Principles and Practices (1988), is an introductory text. R. Paul SinghR. Early (ed.), The Technology of Dairy Products (1992); and Alan H. Varnam and Jane P. Sutherland, Milk and Milk Products: Technology, Chemistry, and Microbiology (1994), treat the general field of dairy technology and provide a broad view of processing considerations for dairy products. Y.U. Hui (ed.), Dairy Science and Technology Handbook, 3 vol. (1993), brings together needed information on the principles and properties of dairy ingredients and on manufacturing technologies, applications, and engineering.Works specifically covering the chemistry and microbiological disciplines are Noble P. Wong (ed.), Fundamentals of Dairy Chemistry, 3rd ed. (1988); and R.K. Robinson (ed.), Dairy Microbiology, 2nd ed., 2 vol. (1990). Testing and analytical procedures are covered by Standard Methods for the Examination of Dairy Products, 16th ed. (1993); and Official Methods of Analysis of the Association of Official Analytical Chemists (quinquennial). F.W. Bodyfelt, J. Tobias, and G.M. Trout, The Sensory Evaluation of Dairy Products (1988), is the best reference for organoleptic properties.W.S. Arbuckle, Ice Cream, 4th ed. (1986), a classic text, chronicles the development of the ice cream industry, covering all aspects from manufacturing technology to techniques for dipping and serving. The most useful work for the cheese industry is Frank Kosikowski, Cheese and Fermented Milk Foods, 2nd ed. (1977, reissued 1982), providing detailed explanations, descriptions, and procedures for making and enjoying cheese. P.F. Fox (ed.), Cheese: Chemistry, Physics, and Microbiology, 2 vol. (1987), contains more detailed scientific explanations on the cheese-making process. Vincent L. Zehren and D.D. (Dave) Nusbaum, Process Cheese (1992), discusses technology. Richard K. Robinson (ed.), A Colour Guide to Cheese and Fermented Milks (1995); and Bernard Nantet et al., Cheeses of the World (1993), are two illustrated popular texts. David K. Bandler