Dairy processing handbook Tetra Pak PDF Book Free Download

August 27, 2025

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The Dairy Processing Handbook by Tetra Pak is a definitive reference guide for dairy technologists, food engineers, students, and professionals working in milk and dairy product industries. Drawing from decades of Tetra Pak’s global expertise, the handbook presents an in-depth overview of the principles, technologies, and operations that define modern dairy processing.

The book covers the entire chain of dairy processing — from milk reception, clarification, standardization, homogenization, pasteurization, and UHT treatment, to advanced processing for products such as cheese, butter, cream, yoghurt, ice cream, whey, and milk powders. Detailed process flow diagrams, equipment illustrations, and case-based explanations make complex systems easier to understand.

Special emphasis is placed on quality, safety, and efficiency, integrating topics such as hygienic design, energy utilization, automation, sustainability, and environmental considerations in dairy plants. It also reflects international food safety standards, regulations, and best practices to ensure product safety and consumer trust.

With its combination of theory, practical insights, and industrial applications, the Dairy Processing Handbook serves as both a learning tool and a professional manual. Whether for academic study, factory floor operations, or research and development, it remains an indispensable resource in the dairy sector worldwide.

Book Details

Language: English

Pages: 440

Publisher: Tetra Pak Processing Systems ABS-221 86 Lund, Sweden

Price: Free

Course Outline of Dairy processing handbook Tetra Pak

S.No.	Topics
1	Primary production of milk
2	The chemistry of milk
3	Rheology
4	Micro-organisms
5	Collection and reception of milk
6	Building-blocks of dairy processing
6.1	Heat exchangers
6.2	Centrifugal separators and milk fat standardisation systems
6.3	Homogenisers
6.4	Membrane filters
6.5	Evaporators
6.6	Deaerators
6.7	Pumps
6.8	Pipes, valves and fittings
6.9	Tanks
6.10	Process Control
6.11	Service systems
7	Designing a process line
8	Pasteurised milk products
9	Longlife milk
10	Cultures and starter manufacture
11	Cultured milk products
12	Butter and dairy spreads
13	Anhydrous milk fat
14	Cheese
15	Whey processing
16	Condensed milk
17	Milk powder
18	Recombined milk products
19	Ice cream
20	Casein
21	Cleaning of dairy equipment
22	Dairy effluents
23	Literature