Gösta Bylund

M.Sc. Dairy Techn.


Gösta Bylund is the original author of the Dairy Processing Handbook. The first edition was published in the early ‘80s and has been updated many times since then.

Gösta Bylund

Bozena Malmgren

Chapter 9 Long-life milk, 16 Condensed milk and chapter 18 Recombined milk products

 

Senior Dairy Technologist, Ph.D.

 

Born in the Czech Republic

Personal interest: Dancing and languages (speaks 6 ½ languages)

Reading tip: chapter 9, standard UHT process reduce the number of sporoformic microorganisms by minimum 9 logarithms – it means from 1,000,000,000 spore only 1 may survive. Chapter 16, sweetened condensed milk where sugar in water concentration is 62.5 – 64.5 % is self-preserving. Chapter 18, almost all products which can be produced from fresh milk can be produced even by using milk powder.

Bozena Malmgren

Andrzej Holanowski

Chapter 8 Pasteurized milk products


Dairy Technology M.Sc. & Ph.D.


Born in Poland

Personal interest: Photography

Reading tip: ESL definitions and explanations in chapter 8
Andrzej Holanowski

Mats Hellman

Chapter 6.10 Automation


Born in Sweden

Personal interest: Skiing

Quote: “I have been given the opportunity to experience people and cultures all around the world. It gives great opportunities to bring best practices from one place to another and help our customers in their daily work.”

Reading tip: The area of production management which is growing very fast in the industry. A continuous drive to improve operational performance of the production process.

Mats Hellman

Gunnar Mattsson

Chapter 5 Collection and reception of milk and chapter 6.11


Service systems M.Sc. Agronomist Born in Sweden

Personal interest: Gardening

Quote: “I have discovered that most things come around.”

Gunnar Mattsson

Birgitta Svensson

Chapter 4 Microbiology


Technology specialist, Ph.D.


Born in Sweden

Personal interest: My dogs

Quote: “When I filled in a form what job I would suit for, criminal investigator came up as first choice.”

Reading tip: Microbiology is the reason why we have to do dairy processing. Microbiology is also a way to preserve dairy products and create new products.

Birgitta Svensson

Håkan Pålsson

Chapter 6.2 Centrifugal separators and milk standardization.


Diploma in Market Economy, Master in Strategy. Born in Sweden

Personal interest: Moose hunting

Quote: “Love to work in the garden; planting new plants and see them grow, shaping a new environment.”

Håkan Pålsson

Karsten Lauritzen

Chapter 6.4 Membrane technology


M.Sc. Chemical Engineering and Material Science Born in Denmark

Personal interest: I love riding my race bike, especially together with members from my family

Quote: “It is funny how life sometimes brings you from a thought to a reality!”

Reading tip: The most fascinating thing about membrane technology is probably the complexity of the system, where the membrane is only one of many factors that determine the efficiency of the filtration process and the property of the dairy products produced.

Karsten Lauritzen

Torben Vilsgaard

Chapter 19 Ice Cream


M.Sc. Eng. Biotechnology Born in Denmark

Personal interest: Being outside in the nature – either walking, running or biking.

Quote: “My favourite ice cream is the cheap vanilla frozen dessert, based on vegetable fat and vanillin flavour … here I think you find the clean and undisclosed sensorial ice cream sensation.”

Torben Vilsgaard

Eelco Verweij

Chapter 6.5 Evaporators


Bachelor in Chemical process engineering and Mechanical engineering

Born in the Netherlands

Personal interest: Football

Reading tip: Tough to choose something as the whole chapter is about falling-film evaporator techniques.

Eelco Verweij

Eddy Bronsveld

Chapter 17 Milk and whey powder


Bachelor in Operational technology. Born in the Netherlands

Personal interest: Sports

Reading tip: Energy economy of spray drying

Eddy Bronsveld

Nicholas Adamson

Chapter 15 Whey processing


BE Chemical Engineering Ph.D. Born in Australia

Personal interest: Playing guitar in my band

Reading tip: Manufacturing whey products directly from skim milk.

Nicholas Adamson

James Pearse

Chapter 1 Primary production of milk


BA (Hons) Social Sciences Born in United Kingdom

Personal interest: Running

James Pearse

Pavlos Kouroutsidis

Chapter 6.3 Homogenizers


MSc Chemical Engineering/Food Technology and Nutrition. Born in Sweden

Personal interest: Basketball

Quote: “I know why you should homogenize ketchup.”

Reading tip: Homogenization theory (first section), partial homogenization (second section).

Pavlos Kouroutsidis

Jaana Mathisson

Chapter 3 Rheology and chapter 6 Heat exchangers


Ph.D. Born in Finland

Personal interest: Sports

Reading tip: Heat Transfer and Rheology are two subjects that we face on a daily basis. It starts in the morning with the science of rheology which has made it possible for the tooth paste to stay on the toothbrush. Heat exchangers have made it possible for us to drink milk without getting sick.

Jaana Mathisson

Ferdinand Franz

Chapter 5 Collection and reception of milk, chapter 7 Designing a process line and chapter 21 Cleaning of dairy equipment.


Business development manager. Born in Sweden

Personal interest: Hiking

Quote: “I’m more or less grown up in a dairy, and my whole family has been working in the same dairy. Father, uncle, brother and sister.”

Ferdinand Franz

Cecilia Svensson

Chapter 2 The chemistry of milk, chapter 18 Recombined milk products and chapter 21 Cleaning of dairy equipment


Technology specialist, M.Sc. Food Engineering & Lic.Eng. Ph.D. Born in Sweden

Personal interest: Orienteering, skiing, music

Quote: “Even if it is almost last in the book and often positioned in a basement, cleaning is so important for producing high quality products.”

Cecilia Svensson

Ulrika Rehn

Chapter 6.2 Centrifugal separators and milk standardization


Application specialist Dairy Centrifuges, Ph.D. Born in Sweden

Ulrika Rehn