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

With over 600 illustrations and 480 pages of essential reading, the Dairy Processing Handbook is useful reference for dairy professionals and students worldwide.​The Dairy Processing Handbook concentrates our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes. Get insights into processing technology and the entire chain – from pasteurization, homogenization and UHT treatment to filtration, automation, service systems, waste water treatment and many other aspects of modern dairy processing.


Read more about Dairy Processing Handbook or read the Dairy Processing Handbook online
Cows on a field

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. Freshly updated with the latest market data and new illustrations, the Orange Book presents new 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 up-to-date research on orange juice consumption patterns in key regions.


Read more about Tetra Pak Orange Book or read Tetra Pak Orange Book online.
Orange juice and fruit on table

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.


Read more about Tetra Pak Coconut Handbook or read Tetra Pak Coconut Handbook online.
Coconuts

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.

WHITE PAPERS

Connected data

Harnessing data to make sustainability profitable for your business

Consumers today are demanding more sustainable products, whilst shareholders are also pushing organisations for higher profit margins. Couple this balancing act with a shift in consumption trends, driven by the Covid-19 pandemic, food and drink manufacturers have been forced to pivot quickly

Orange Juice and bagel on wooden tray

Use less energy with optimized high acid pasteurization

Use less energy and retain quality with optimized high acid pasteurization. Download our white paper and learn how.

A guide to reducing long-term costs in food production

A guide to reducing long-term costs in food production

Considering the total cost of investment (TCO) before you invest in equipment for production of prepared food products can save you a huge amount of money.

Cream cheese bowl and bread

White paper: Spreadable cheese quality – ingredients, process & technology

Cream cheese, processed cheese or recombined cheese, this white paper covers the best methods for achieving the underlying structural changes – and what makes a

Oat-based beverage

White paper: Oat-based beverages – strategies & processing challenges​

Oat-based beverages are winning increased popularity. As a useful starting point for producers entering this segment, we have identified the main challenges

Woman in lab

Optimized milk homogenization – new methods for achieving longer shelf life

Sign up for our white paper and find out how new homogenization technologies can make dairy operations more cost-effective, flexible and sustainable.

SCIENTIFIC ARTICLES

Maria Karlsson, food agronomist

Impact of raw milk composition and storage temperature on UHT milk shelf life

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

Spraydrying process, droplets

Dual approach creates new understanding of 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

Milk splashing

Cleaning parameter changes can increase uptime in UHT plants ​​​

A recent Tetra Pak backed research project has investigated how to achieve the fastest, most effective method for cleaning UHT dairy processing equipment.

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.