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Books in Milk and dairy products

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21-30 of 34 results in All results

Human Milk Biochemistry and Infant Formula Manufacturing Technology

  • 1st Edition
  • February 28, 2014
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 7 2 4 - 2
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 9 1 5 - 0
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

Infant Nutrition

  • 1st Edition
  • October 22, 2013
  • F. W. Clements
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 1 - 9 4 4 2 - 4
Infant Nutrition: Its Physiological Basis covers the physiological aspects of the nutrition of the fetus and young infant. This book is composed of 12 chapters that evaluate the data on the physical and chemical properties of the human and cow’s milk. It effectively addresses the aspects of tissue metabolism and the composition of a new born infant. The first chapters deal with the factors affecting placenta permeability; features of placenta; maternal supply and placental transmission of individual nutrients; secretion and components of human milk; and the constitution, chemical, and biological properties of milk. A comparison of the amino acid content of human and cow’s milk is also covered. Other chapters consider the analysis of the sucking and swallowing motion of the infant, as well as the physiological weight loss of the neo-natal period. The calorie and nutritional requirement of infants and children are presented. The last chapter is devoted to the protein requirements of young infants. The book can provide useful information to doctors, pediatricians, students, and researchers.

Improving the Safety and Quality of Milk

  • 1st Edition
  • April 21, 2010
  • Mansel W Griffiths
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 4 5 - 5
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 9 4 3 - 7
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Improving the Safety and Quality of Milk

  • 1st Edition
  • April 8, 2010
  • M. Griffiths
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 9 4 2 - 0
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Dairy-Derived Ingredients

  • 1st Edition
  • October 26, 2009
  • M Corredig
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 7 1 9 - 8
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.

Milk Proteins

  • 1st Edition
  • September 25, 2008
  • Mike Boland + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 0 3 9 - 7
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 6 8 - 9
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

Cheese Problems Solved

  • 1st Edition
  • June 30, 2007
  • P L H McSweeney
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 0 6 0 - 1
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 5 3 - 4
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

Functional Dairy Products

  • 1st Edition
  • May 31, 2007
  • Maria Saarela
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 1 0 - 7
Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference.

Tamime and Robinson's Yoghurt

  • 3rd Edition
  • March 22, 2007
  • A. Y. Tamime + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 2 1 3 - 1
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 2 6 1 - 2
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

Handbook of Farm Dairy and Food Machinery

  • 1st Edition
  • February 28, 2007
  • Myer Kutz
  • English
  • Hardback
    9 7 8 - 0 - 8 1 5 5 - 1 5 3 8 - 8
  • eBook
    9 7 8 - 0 - 8 1 5 5 - 1 7 5 1 - 1
Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.