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With over 600 illustrations and over 460 pages of essential reading, the Dairy Processing Handbook is a useful reference for dairy professionals and students worldwide. Learn about processing technology – covering everything from mixing and homogenisation to UHT treatment and filtration. Access our vast know-how with in-depth, yet easy-to-understand, information on manufacturing processes. Gain insights into related topics such as sustainability, automation, service systems and waste water treatment.

There are many diverse industry groups who are interested in broadening their knowledge of fermented plant-based foods and beverages, in particular yoghurt products, in order to expand their production capabilities and product flexibility. We see that many dairy producers are interested in plant-based products, in keeping with current market trends. Thus this white paper is targeted to any producer who wants to produce both dairy-based and plant-based yoghurt products on a single hybrid line. The principles we lay out apply both to new lines and the adaptation of existing lines. In both cases, there is the added benefit of future-proofing your yoghurt production by increasing flexibility, but also challenges such as the risk of allergen cross-contamination.

This white paper is for those in the ice cream industry who want to widen their product offerings by building a production capacity for plant-based frozen desserts – also known informally as plant-based ice cream. This includes global companies, smaller producers who only distribute regionally, and those managing production for private brands, such as supermarket chains.

This booklet is for production managers, technical managers, project managers, quality managers and others who help operate food processing plants. It’s also useful for R&D staff who are developing new products or planning investments in new plant equipment or new processing lines. As a leader in cleaning technology, we at Tetra Pak would like to share what we know about efficient and intelligent cleaning – and keep you informed about the latest developments in the field. Since this booklet does not cover the hygienic design of processing Equipment in detail, line designers and system designers may want to pursue this topic in depth in other ways. This booklet is for production managers, technical managers, project managers, quality managers and others who help operate food processing plants. It’s also useful for R&D staff who are developing new products or planning investments in new plant equipment or new processing lines. As a leader in cleaning technology, we at Tetra Pak would like to share what we know about efficient and intelligent cleaning – and keep you informed about the latest developments in the field. Since this booklet does not cover the hygienic design of processing Equipment in detail, line designers and system designers may want to pursue this topic in depth in other ways. We would be happy to discuss this further with you. Just contact your Tetra Pak representative.

This booklet is for dairy management and those responsible for quality management who want to improve the quality of their UHT dairy products, while optimizing their plant operations and holding costs down. It gives you practical information and guidance in managing UHT milk products – from farm to shelf. Revision 2020

The juice and nectar industries have long wrestled with the challenge of reducing the sugar level of drinks, while maintaining quality and consumer appeal. We have developed a new approach to this problem based on sugar removal through controlled fermentation, followed by removal of the yeast and alcohol. The resulting juice with 0% sugar can then be blended with ordinary juice to achieve any level of sugar reduction desired. The concept has been proven in technical and consumer tests, and offers the industry a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks.

In a new and expanding area, definitions are also evolving. In general, New Food is a term broadly referring to any food ingredient that lacks an established history of human consumption, or ingredients made from innovative new processes, also referred to as “novel foods”. Precise legal definitions vary from region to region. In this report, we focus on one particular subcategory of New Food. When we use the term New Food herein, we are referring to food that is produced using – or contains ingredients produced using – microorganisms. Please see our “The beginner’s guide to New Food” for a more comprehensive explanation of what we define as “New Food” and our latest overview of the basic regulatory framework covering this area.

This guide is an overview for anyone looking to better understand the use of fermentation processes in the development of new food products and ingredients. From a technical point of view, this is an introductory level guide.

This white paper is primarily aimed at current soya beverage producers, other producers or co-packers of plant-based beverages, and integrators serving the beverage industry. In general, this industry is thirsty for innovation and new products that meet growing consumer demands for nutritious plant-based products, at the same time meeting ambitious sustainability goals that cut waste. It will also be of interest to dairy producers who are interested in developing a portfolio of soya-based products, or start-ups looking for new possibilities and product segments. The intended audience includes marketing specialists, product owners, product research & development, production managers, heads of technical operations, procurement managers and CEOs.

This technology guide for heating technology in the food and beverage industries provides guidance to anyone planning a new processing line or line upgrade, or planning to diversify their product portfolio – particularly when adding plant-based products. It will also be useful to producers who are under pressure to meet ever-stricter sustainability targets or cost-reduction programmes. This information should be of particular interest to plant managers, operational managers, R&D personnel, maintenance managers and purchasing managers.

This white paper provides a general background on preparing plant-based yoghurt-style products, which are winning popularity among some consumers. We address the needs of R&D managers, production managers, marketing managers, business developers, procurement managers, CEOs, and food technology specialists who are considering expanding their product portfolios in this direction.

The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology. The guide is featuring information on milk and milk treatment, cheese types, additives, starter cultures, processing, sanitization, technical information and more. Second edition

This technology guide is for anyone looking for a consolidated overview of different preservation technologies with possible benefits and limitations, based mainly on public information such as scientific articles and conference presentations, but in many cases supplemented by our own trials and technical studies.

This white paper is for anyone in the beverage processing industry who works with drinking juices, nectars, or still drinks that are classified as high-acid products, with a pH

Spreadable cheeses – such as cream cheese and processed cheese – are now made around the world, and their variety is increasing. This white paper is aimed at all dairy operators – large and small – who are interested in starting spreadable cheese production, or who are considering expanding their current range of spreadable cheese products.

This white paper provides a general background on preparing oat-based beverages – just one of several plant-based formulations that are winning increased popularity among consumers. Unlike dairy products and other beverages, those based on oats are relatively new in the market and there is a need for orientation and guidance to producers who are considering adding oats to their product portfolios.

This white paper provides a detailed background on homogenization – the whys and wherefores, the technologies involved, and in particular how homogenization performance is measured. All of these have a bearing on how you design and operate white milk dairy lines, as well as how you specify the products you produce and market.

This booklet is for anyone in the beverage processing industry who works with juices, nectars, still drinks, or teas, which we will abbreviate as JNSD. In general, we can also refer to these beverages as high-acid products with a pH

Mit über 600 Illustrationen und detaillierten Beschreibungen auf 480 Seiten ist das Handbuch der Milch- und Molkereitechnik ein nützliches Nachschlagewerk für Molkereifachleute und Studenten weltweit. Das Buch bündelt unser umfangreiches Know-how und liefert detaillierte, leicht verständliche Informationen über Produktionsprozesse. Lernen Sie mehr über Prozesstechnologie und die gesamte Produktionskette – von der Pasteurisation und Homogenisierung bis zur UHT-Behandlung, Filtration, Automation, sowie Servicesystemen, Abwasserbehandlung und vielen weiteren Aspekten moderner Milchverarbeitung. Gesamtzahl der Seiten 486; 305 in Farbe und 181 in Schwarzweiß.

This booklet is for dairy processing professionals who want to learn more about the opportunities in the expanding world of ambient yoghurt. Working with ambient yoghurt requires careful attention to materials and processes in order to uphold high product quality. Second edition

The yoghurt processing technology described in this booklet will be of interest to anyone involved in the ever-changing world of yoghurt manufacturing. It should be of special interest to those on the marketing end of the yoghurt business who are seeking to launch new yoghurt products to match consumer trends, as well as looking for ways to reach new consumers and differentiate their current product lines. It also provides guidance to people who manage production, including plant managers, processing managers, and R&D managers concerned with producing yoghurt products with a consistent quality. Finally, many of the concepts here are also relevant to ingredient manufacturers, who seek to match their products to the special needs of the dairy industry in widely different circumstances around the world.

​Revision 1 2019, originally published 2016 This handbook is the first of its kind and includes over 170 illustrations and 180 pages of essential reading that capture our expertise and experience from our over 20 years in the coconut category. It includes general and technical information such as quality aspects, processing and packaging, as well as the health and nutritional benefits of coconut. The Coconut Handbook is a useful reference for beverage professionals and students worldwide.

Справочник «Технология производства молочных продуктов» – это более 600 иллюстраций и 480 страниц полезной информации для специалистов и студентов молочной отрасли по всему миру. В этой книге собран ценный практический опыт нашей компании, что позволяет получить представление обо всех аспектах современного производства молочных продуктов.

This handbook shares the extensive knowledge base of our Soya Knowledge Centre. It discusses soya quality aspects, processing and packaging. The book also provides comprehensive information on the health and nutritional benefits of soya. With its 138 pages and numerous illustrations, this is an essential guide to all things soya.