Encyclopedia of Dairy Sciences
- 2nd Edition - March 25, 2011
- Editors: John W. Fuquay, Paul L.H. McSweeney, Patrick F. Fox
- Language: English
- eBook ISBN:9 7 8 - 0 - 1 2 - 3 7 4 4 0 7 - 4
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itse… Read more
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Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.
This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.
- Fully reviewed, revised and updated with the latest developments in Dairy Science
- Full color inserts in each volume illustrate key concepts
- Extended index for easily locating information
Academic researchers in laboratories; researchers and managers working in industry; students studying applied dairy sciences or related subjects; those involved in economic and nutritional policy agencies; and the media
Introduction
Additives in dairy foods
Analytical methods
Animals that Produce Dairy Foods
Bacteria, beneficial
Bacteriocins
Bacteriophage
Biofilm formation
Biogenic amines
Body condition
Bull Management
Business Management
Butter and other milkfat products
Cheese
Chocolate, milk
Cream
Concentrated dairy products
Contaminants of milk and dairy products
Dairy Education
Dairy Farm Layout and Design
Dairy Farm Management Systems
Dairy Production in Diverse Regions
Dairy Societies, Associations, etc. (including IDF)
Dehydrated dairy products
Diseases of Dairy Animals
Enzymes exogenous to milk in dairy technology
Enzymes indigenous to milk
Feed Concentrates
Feed Supplements
Feeds, Prediction of Energy and Proteins
Feeds, Ration Formulation
Fermented Milks
Flavours and off-flavours in dairy foods
Forages and Pastures
Gamete and Embryo Technology
Genetic Defects in Cattle
Genetics
Hazard Analysis and Critical Control Points
Heat treatment of milk
Homogenisation of milk
Hormones in milk
Husbandry of Dairy Animals
Ice cream and desserts
Imitation dairy products
Labelling of dairy products
Labour Management on Dairy Farms
Lactation
Lactic acid bacteria
Lactose and Oligosaccharides
Liquid milk products
Mammals
Mammary Gland
Mammary gland, milk biosynthesis and secretion
Mammary resistance mechanisms
Manure / Effluent Management
Mastitis pathogens
Mastitis therapy and control
Microorganisms associated with milk
Milk
Milking and Handling of Raw Milk
Milk biosynthesis and secretion
Milk lipids
Milk proteins
Milk protein products
Milk quality and udder health
Milk salts
Milking machines
Milking parlours
Molecular genetics and dairy foods
Moulds
Nucleosides and nucleotides in milk
Nutrients, digestion and absorption
Nutrition and Health
Office International des Epizooties
Organic dairy production
Packaging
Pathogens in milk
Plant and equipment
Policy schemes and trade in dairy products
Prebiotics
Psychrotrophic bacteria
Replacement management in cattle
Reproduction, events and management
Rheology of liquid and semi-solid milk products
Risk analysis
Rodents, birds and insects
Standardisation of fat and protein content
Stress in dairy animals
Utilities and effluent treatment
Vitamins
Water in dairy products
Welfare of animals, political and management issues
Whey processing
Yeasts
- Edition: 2
- Published: March 25, 2011
- Language: English
JF
John W. Fuquay
Affiliations and expertise
Mississippi State University, USAPM
Paul L.H. McSweeney
Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.
Affiliations and expertise
Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, IrelandPF
Patrick F. Fox
Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.
Affiliations and expertise
Emeritus Professor of Food Chemistry, University College Cork, IrelandRead Encyclopedia of Dairy Sciences on ScienceDirect