Marking 40 years since its first publication, this new, updated edition equips professionals with the latest technical insights in dairy production, alongside new chapters focused on the most notable industry trends, such as mixing technology and lactose-free products
Tetra Pak has announced the launch of the 2025 edition of the Dairy Processing Handbook, a resource that has been guiding the industry for 40 years. This updated edition has latest technical insights and industry trends, making it an important tool for dairy professionals and students alike.
The updated edition is a comprehensive resource tailored for industry professionals, academics and students. Featuring more than 600 illustrations and over 460 pages of content authored by 35 experts from across Tetra Pak, the Dairy Processing Handbook is a definitive resource for dairy professionals and the broader food processing industry. The book also features a chapter on the Primary Production of Milk, authored by experts from DeLaval, the company said.
Building on 70 years of Tetra Pak expertise, this edition is designed to equip dairy professionals with cutting-edge knowledge to meet modern challenges and drive innovation, offering an in-depth exploration of the entire dairy production process – from cow to consumer. This practical guidance serves to align dairy operations with today’s highest standards in efficiency, innovation, and environmental performance. In addition to core production principles and technological best practices, this latest version also addresses the current challenges and opportunities facing the dairy sector. These include evolving sustainability demands, new production models and increased cost pressures.
The 2025 handbook features comprehensive updates across all existing chapters and introduces four entirely new chapters. Among them, a new chapter on “Mixing Technology” offers the latest expertise to optimize production efficiency and ensure consistent results that meet consumer expectations across milk, yoghurt, cheese and ice cream products. Mixing is a core technology for food supplements and nutrition, and with nearly three-quarters (74%) of consumers interested in purchasing products with specific health claims, this emerging segment is generating increased attention from food and beverage producers.
In response to rising health awareness and increasing demand for dietary alternatives, the 2025 edition also includes a new chapter on ‘Lactose-Free Dairy Products.’ With the lactose-free dairy market projected to grow at 7.12% (CAGR from 2023 to 2033), this edition addresses a fast-expanding segment reshaping consumer expectations and product development.
Meanwhile, a new chapter on ‘Sustainability in Dairy Processing’ provides essential insights to help producers transition towards more sustainable operations. With dairy production accounting for 2.7% of total anthropogenic greenhouse gas emissions, sustainable transformation is both a responsibility and an opportunity for the industry.
Charles Brand, executive vice president, Processing Solutions & Equipment at Tetra Pak comments, “For 40 years, the Dairy Processing Handbook has been a cornerstone of our commitment to the dairy industry, reflecting our deep heritage and expertise. As we celebrate this milestone, we reflect on an industry entering a new era defined by accelerating innovation, shifting dietary preferences, and increasing demands for sustainability. This evolution presents exciting opportunities for our customers to develop value-added products and embrace more efficient technologies, ultimately building a more resilient dairy sector.”
“The future of the industry is full of potential, and we’re proud to support the next generation of dairy professionals in shaping it. The updated Dairy Processing Handbook is more than a technical guide. It’s a catalyst for innovation, empowering today’s leaders and tomorrow’s pioneers with the knowledge and tools they need to thrive in a rapidly changing world.”
Maria Glantz, senior lecturer and associate professor, Dairy Technology and Dairy Processing courses at Lund University, adds, “I have been using the Dairy Processing Handbook in my teaching for over 20 years, and it remains one of the most valuable resources for educating both university students and industry professionals.”
The Dairy Processing Handbook explains complex dairy science and processing technologies in a clear, practical and visually engaging way, making it ideal for building foundational knowledge and supporting real-world applications. Its combination of clarity, depth and practical relevance makes it a trusted reference across all levels of learning.”
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Naresh Khanna – 10 February 2025
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