Tetra Pak Handbooks

Tetra Pak Handbooks

Tetra Pak Dairy Processing Handbook, Orange Book, Coconut Handbook and Soy Handbook are all useful references for professionals and students worldwide. The books concentrate our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes regarding the mentioned areas. Read more about the books below and follow the links to purchase your own editions.

Dairy Processing Handbook – fresh for 2025

Featuring the latest research, technological developments and know-how, the new version of the Dairy Processing Handbook is now available in both printed and online versions.

Packed with facts and insights into processing technology and the entire dairy chain, this comprehensive reference provides professionals and students with essential information on pasteurization, homogenization, UHT treatment, filtration, automation, service systems, wastewater treatment and more.

The entire text has been thoroughly revised and upgraded with fresh graphics, plus new chapters on Raw milk quality, Mixing technology, Sustainability in dairy processing and Lactose-free dairy products.

The Orange Book

Thanks to its rich taste and wholesome benefits, orange juice is the world’s favourite juice beverage. The Orange Book is your comprehensive guide to orange juice production – from tree to table. Complete with market data and helpful illustrations, the Orange Book presents important findings on vitamin C retention and optimized pasteurization temperatures, along with developments in high-pressure processing and cleaning-in-place. It documents significant changes in the juice market and includes eye-opening research on orange juice consumption patterns in key regions.

Read more about The Orange Book or read The Orange Book online.

Coconut Handbook

With over 20 years of knowledge and expertise in the processing and packaging of coconut beverages, the range of solutions offered includes product development, technical and consumer knowledge, innovative packaging and processing solutions. The Coconut Handbook captures all our considerable knowledge and experience about the coconut. This includes general and technical information such as quality aspects, processing and packaging, as well as the health and nutritional benefits of coconut.

Soya Handbook

Soy has been used for centuries in the Far East. More recently it has also been used by vegetarians and as a food ingredient in the western world. And today, the consumption of soy products is increasing. The book provides extensive, general and semi-technical information on soy. It discusses soy quality aspects, processing and packaging, as well as the health and nutritional benefits of soy products. The Soya Handbook aims to share and expand the knowledge base of our Soya Knowledge Centre. We hope that the Soya Handbook not only adds value but also serves as an extension to your own knowledge on soya.

Read more about Tetra Pak Soya Handbook⁠

White papers

Plant-based cheese on rye bread and white paper

Optimising plant-based cheese production

Make every ingredient count and deliver tasty cheese products your customers will love. All the principles for plant-based cheese production are right here.

Download the plant-based cheese production white paper⁠

White paper Dairy and plant-based fermented products

Dairy and plant-based yoghurt production on a hybrid line

Learn how dairy and plant-based yoghurt production differ biologically and chemically, and how you can produce both types on a single hybrid processing line.

Read our white paper⁠

Reducing sugar in fruit juices by innovative fermentation

Reduce sugar in juice to practically zero by fermentation… then blend the clarified product with ordinary juice to any level of sugar reduction you specify.

Download the white paper to learn more⁠

Plant-based frozen desserts are a future delight

Plant-based frozen desserts are booming and becoming mainstream products. Our expertise in dairy and plant-based can lead you into a new product world.

Plant-based frozen desserts are a future delight⁠

Food applications prepared food, milk, JNSD plant-based beverage

Heating technology guide

How can heat exchangers and other heating technology ensure the right shelf life for an increasing variety of products? We’ll help you make the right choice.

Learn about heating technologies in our guide⁠

White paper: how to boost Tetra Rex production

Discover how the new patented technology, optimized filling, allows you to increase machine speed and fill more difficult products.

Learn more about how to boost Tetra Rex production⁠

View all white papers⁠

Scientific articles

A close-up look at powder behaviour

New research enables us to successfully up-scale laboratory and pilot experimental results for different powders to the industrial scale for batch mixing.

Read about rheology research⁠

Impact of raw milk composition and storage on UHT shelf life

Scientific article - Impact of raw milk composition and storage temperature on UHT milk shelf life Models and experiments combined in research project

Dual approach to understand spray-drying processes

How to produce powders that are dust free and easy to dissolve, both for the consumer and in industrial dissolving processes, read more

Discover how Dual approach creates new understanding of spray-drying processes⁠

TECHNOLOGY GUIDES

Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial cheese-making. It provides a helpful overview of the basic productions processes.

Download the Cheese technology guide⁠

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