Books in Milk and dairy products

Cheese

5th Edition
April 25, 2025
Paul L.H. McSweeney + 3 more
English
Hardback
9 7 8 0 4 4 3 1 5 9 5 6 5
eBook
9 7 8 0 4 4 3 1 5 9 5 7 2

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

Casein

1st Edition
June 20, 2024
Mamdouh El-Bakry + 1 more
English
Paperback
9 7 8 0 4 4 3 1 5 8 3 6 0
eBook
9 7 8 0 4 4 3 1 3 2 1 4 8

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

Sweetened Concentrated Milk Products

1st Edition
March 20, 2024
Juan Sebastián Ramírez-Navas
English
Hardback
9 7 8 0 1 2 8 2 3 3 7 3 3
eBook
9 7 8 0 1 2 8 2 3 6 1 9 2

Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat’s milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects.

Digital Agritechnology

1st Edition
August 24, 2022
Toby Mottram
English
Paperback
9 7 8 0 1 2 8 1 7 6 3 4 4
eBook
9 7 8 0 1 2 8 1 7 6 3 5 1

Digital Agritechnology: Robotics and Systems for Agriculture and Livestock Production describes how systems acquire and use data in livestock production and agricultural systems, and how researchers can extract and aggregate efficiencies. The origins of digital agritechnology are decades old, with robotic milkers available for over 20 years and GPS-based tractor controls existing for nearly 30. However, only a few capabilities of these sensing and control systems are used. This book addresses the need to educate agriculturists on the full usage scale of these arable and livestock systems.

Processed Cheese Science and Technology

1st Edition
February 11, 2022
Mamdouh El-Bakry + 1 more
English
Hardback
9 7 8 0 1 2 8 2 1 4 4 5 9
eBook
9 7 8 0 1 2 8 2 1 4 6 0 2

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.

Advances in Dairy Microbial Products

1st Edition
January 18, 2022
Joginder Singh Panwar + 1 more
English
Hardback
9 7 8 0 3 2 3 8 5 7 9 3 2
eBook
9 7 8 0 3 2 3 9 0 9 3 2 7

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.

Dairy Foods

1st Edition
September 22, 2021
Adriano Gomes Da Cruz + 3 more
English
Hardback
9 7 8 0 1 2 8 2 0 4 7 8 8
eBook
9 7 8 0 1 2 8 2 0 4 7 9 5

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.

Human Milk Biochemistry and Infant Formula Manufacturing Technology

2nd Edition
September 11, 2020
Mingruo Guo
English
Paperback
9 7 8 0 0 8 1 0 2 8 9 8 8
eBook
9 7 8 0 0 8 1 0 2 8 9 9 5

Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula. This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula.

Milk and Dairy Foods

1st Edition
April 8, 2020
Ian Givens
English
Paperback
9 7 8 0 1 2 8 1 5 6 0 3 2
eBook
9 7 8 0 1 2 8 1 5 6 0 4 9

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health.

Milk Proteins

3rd Edition
November 15, 2019
Mike Boland + 1 more
English
Paperback
9 7 8 0 1 2 8 1 5 2 5 1 5
eBook
9 7 8 0 1 2 8 1 5 2 5 2 2

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.

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