After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the
manufacture of the major dairy ingredients, focusing on those parameters that affect their
performance and functionality
in food systems.
The promise of «a new kind of festival for a new age of making» by co-founder, supporter and Lancashire - born designer, Wayne Hemingway, was fulfilled with 30,000 people taking part
in over 100 making experiences, encountering 57 invited makers, spanning
food, technology, major
manufacturing, engineering and crafts, alongside indoor and outdoor markets, street
performance, art installations, film screenings, celebrity cookery demonstrations and the opportunity to experience making with some of Pennine, Lancashire and the UK's most significant manufacturers.