Processing and Technology of Dairy Products

<p><span style=color: rgb(232 230 227);>This foods Special Issue contains seven papers on a range of technical dairy topics. Three involve beneficial uses of proteolytic enzymes two involve the use of membrane technology in cheese making while two deal with the role of ingredients raw milk in the UHT paper and apricot fibre in the yogurt paper in product quality. In all the papers demonstrate the breadth of on-going research for an industry based on just one raw material milk.</span></p>