International legislation governing standards in Europe, the US and elsewhere is covered in a separate chapter.

International contributors detail manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed, and high protein powders) and whey powders, including concentrates, lactose derivative products, caseinates, sweetened condensed milk, evaporated milk, and powdered and liquid infant baby formulas. The book also covers the chemistry of milk and the role of constituents in evaporation and drying, international standards relating to concentrated and dried milk products for trading purposes, hazards that may occur during the manufacture of dairy powders, process control in evaporation and drying, and the technology of evaporators, membrane processing, and dryers. B&w photos, images, and illustrations are included. Tamime is a consultant in dairy science and technology in the UK. The book will be of interest to dairy scientists, students, researchers, and dairy operators. Annotation 2009 Book News, Inc., Portland, OR (booknews.com)