Skip to main content
Elsevier
View Cart
openUserAccount

Books in Milk and dairy products

BooksJournals
31-34 of 34 results in All results

Cheese: Chemistry, Physics and Microbiology, Volume 2

  • 3rd Edition
  • August 4, 2004
  • Patrick F. Fox + 3 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 0 0 9 4 - 2
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

Dairy Processing

  • 1st Edition
  • July 29, 2003
  • G Smit
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 7 0 7 - 5
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

Biochemistry of Milk Products

  • 1st Edition
  • September 1, 1994
  • A T Andrews + 1 more
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 3 0 6 - 6
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk.The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way.Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Feta and Related Cheeses

  • 1st Edition
  • January 1, 1991
  • A. Y. Tamime + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 2 - 5
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.