लेखक: Todor Vasiljevic

Hilton Deeth has had a long involvement with dairy research involving milk and a range of dairy products. He joined the University of Queensland in 1995 where he taught food science and technology and supervised several postgraduate students and research projects. From 1996 to 2008 he was Director of the Centre for UHT Processing at the University of Queensland. He has published over 160 research papers and 38 book chapters. He co-authored the 2017 book on “High Temperature Processing of Milk and Milk Products” and co-edited the 2018 book on “Whey Proteins. From Milk to Medicine”. He is now Emeritus Professor of Food Science at the University of Queensland and consults to the dairy industry.