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The push of technology
Author(s) -
BURGESS K J
Publication year - 1986
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1986.tb02391.x
Subject(s) - process engineering , production (economics) , manufacturing engineering , quality (philosophy) , technology development , biochemical engineering , computer science , engineering , philosophy , epistemology , economics , macroeconomics
Increases in the knowledge of milk and the behaviour of its components under different processing conditions, and developments in technology, allow the costs of production and the quality of existing products to be improved, allow new products to be produced and increase the versatility of operations. These effects are illustrated with reference to improvements in drying technology, the use of membrane concentration in cheese manufacture and the development of new buttermaking processes.