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.
Buy it in the Processing bookstore or read it online for free here.
Read it online for free
70+ years of dairy expertise, from the basics to the cutting edge.
The contributors
1. Primary production of milk
Revised by: (Delaval) Dragana Lazović.
With support from: (Delaval) Björn Forss Jannes, (Delaval) Lior Yaron, (Delaval) Kristyn Maguire
2. The chemistry of milk
Revised by: Gerardo González-Martínez
3. Rheology
Revised by: Dragana Arlov, Sofia Klasén
4. Microbiology
Revised by: Birgitta Svensson
5. Raw milk quality
Written by: Sian Houlder
6. Collection and reception of milk
Revised by: Kenneth Sjöström
7.1 Heat exchangers
Revised by: Jaana Mathisson
7.2 Centrifugal separators and milk standardization
Revised by: Aulikki Wendt (centrifugal separators), Håkan Pålsson (standardizers)
7.3 Homogenizers
Revised by: Pavlos Kouroutsidis, Gunnhildur Ósk Guðmundsdóttir with support from: Eva Ransmark
7.4 Membrane technology
Revised by: Tetra Pak filtration solutions team
7.5 Mixing technology
Written by: Morten Kristensen, Hans Henrik Mortensen with support from: Katarina Lindgren
7.6 Evaporators
Revised by: Eelco Verweij
7.7 Deaerators
Revised by: Max Leufstedt
7.8 Pumps
Revised by: Anders Z Johansson
7.9 Pipes, valves and fittings
Revised by: Jonas Stinnerbom
7.10 Tanks
Revised by: Per Christensen
8.1 Designing a process line
Revised by: Carin Cronström
8.2 Automation and digitalisation
Written by: Gustavo Silveira, Maria Estraviz Pardo
8.3 Service systems
Revised by: Marcus Hansson, Mohammad Mahmoud with support from: Virginia Rodriguez Arribas
8.4 Sustainability in dairy processing
Written by: Marja Babić with support from: Carin Cronström and Sian Houlder
9. Pasteurized and ESL (extended shelf-life) dairy products
Revised by: Ahmet Hadi Seyhun
10. Long-life dairy products
Revised by: Jonas Edén
11. Lactose-free dairy products
Written by: Gerardo González-Martínez with support from: Eva Ransmark and Sian Houlder
12. Cultures and starter manufacture
Revised by: Katarina Lindgren
13. Fermented milk products
Revised by: Katarina Lindgren
14. Butter
Revised by: Ahmet Hadi Seyhun
15. Anhydrous milk fat (AMF) and butter oil
Revised by: Ahmet Hadi Seyhun
16. Cheese
Revised by: Tetra Pak cheese technology team
17. Condensed milk
Revised by: Bozena Malmgren
18. Whey and milk fractionation
Revised by: Nanne van Dijk
19. Milk and whey powdered ingredients
Revised by: Eddy Bronsveld
20. Recombined milk products
Revised by: Bozena Malmgren
21. Ice cream
Revised by: Torben Vilsgaard
22. Cleaning of dairy equipment
Revised by: Sian Houlder
23. Dairy effluent
Revised by: Lilly Li
