The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.
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Inside This Book
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First Sentence:
Milk is the first food for infant mammals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
milkfat products, milkfat flavour, lactose hydrolyzed whey syrup, skimmed milk concentrate, barrier hygiene, flavour promotion, milkfat source, lactulose content, red smear ripened, milk standardization, vibrated fluid bed, main drying chamber, whey protein nitrogen index, milkfat fractions, globular fat, homogenisation pressure, secondary flora, anhydrous milkfat, mould ripened soft cheese, cream plug, propionic bacteria, sterilized cream, scorched particles, milk powder production, whey protein denaturation Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Zealand, International Dairy Federation, Journal of the Society of Dairy, New York, Tetra Pak, British Standards Institution, Dairy Sci, Elsevier Applied Science, Dairy Technol, Dairy Res, Courtesy of Niro, Academic Press, Dairy Industries International, Blackie Academic, Ermine Street, Niro Atomizer, Oil Chem, Official Journal of the European Communities, United Kingdom, Western Europe, American Dry Milk Institute, Channel Islands, Corning Glass Company, Food Sci, Karl Fischer New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Milk is the first food for infant mammals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
milkfat products, milkfat flavour, lactose hydrolyzed whey syrup, skimmed milk concentrate, barrier hygiene, flavour promotion, milkfat source, lactulose content, red smear ripened, milk standardization, vibrated fluid bed, main drying chamber, whey protein nitrogen index, milkfat fractions, globular fat, homogenisation pressure, secondary flora, anhydrous milkfat, mould ripened soft cheese, cream plug, propionic bacteria, sterilized cream, scorched particles, milk powder production, whey protein denaturation Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Zealand, International Dairy Federation, Journal of the Society of Dairy, New York, Tetra Pak, British Standards Institution, Dairy Sci, Elsevier Applied Science, Dairy Technol, Dairy Res, Courtesy of Niro, Academic Press, Dairy Industries International, Blackie Academic, Ermine Street, Niro Atomizer, Oil Chem, Official Journal of the European Communities, United Kingdom, Western Europe, American Dry Milk Institute, Channel Islands, Corning Glass Company, Food Sci, Karl Fischer New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 33
books:
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10
books
cite this book:
See all 10 books citing this book
- Dairy Technology by Grandison on page 55, and page 201
- Food Technology (Design & Make It) by Jill Robinson on page 125, and page 161
- Developments in Dairy Chemistry - 2: Lipids (Developments Series) by P. F. Fox on page 228, and page 367
- Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology) by P. Walstra on page 201, and page 300
- Crystallization and Polymorphism of Fats and Fatty Acids (Surfactant Science) by Nissim Garti on page 200, and page 201
See all 33 books this book cites
- Food Processing Handbook by James G. Brennan on page 122, and page 557
- Dairy Processing: Improving Quality by Gerrit Smit on page 101, and page 183
- Food Industries Manual by Christopher G.J. Baker on page 138
- Crystallization Processes in Fats and Lipid Systems by Nissim Garti on page 425
- Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering) by Da-Wen Sun on page 298
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