Dairy Processing and Quality Assurance
August 2008, Wiley-Blackwell
Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture. Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance also appeals to professors and students in dairy science for its contemporary information and experience-based applications.
Chapter 2. Dairy Industry: Production and Consumption Trends (Ramesh C. Chandan).
Chapter 3. Mammary Gland and Milk Biosynthesis: Nature’s Virtual Bioprocessing Factory (Ramesh C. Chandan, Dilip A. Patel, Raul A. Almeida and Stephen P. Oliver).
Chapter 4. Chemical composition, physical and functional properties of milk and milk ingredients (Kasipathy Kailasapathy).
Chapter 5. Microbiological Considerations Related to Dairy Processing (Ronald H. Schmidt).
Chapter 6. Regulations for Product Standards and Labeling (Cary P. Frye and Arun Kilara).
Chapter 7. Milk from Farm to Plant (Cary P. Frye and Arun Kilara).
Chapter 8. Ingredients in Dairy Products (Douglas Olson and Kayanush J. Aryana).
Chapter 9. Fluid Milk Products (John Partridge).
Chapter 10. Cultured Milk and Yogurt (T. Vasiljevic and N.P. Shah).
Chapter 11. Butter and Spreads: Manufacture and Quality Assurance (Anna M. Fearon and Matthew Golding).
Chapter 12. Cheese (Tanoj K. Singh and Keith R. Cadwallader).
Chapter 13. Evaporated and Sweetened Condensed Milks (Nana Y. Farkye).
Chapter 14. Dry Milk Products (Mary Ann Augustin and Phillip Terence Clarke).
Chapter 15. Whey and Whey Products (Arun Kilara).
Chapter 16. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).
Chapter 17. Puddings and Dairy Based Desserts (Ramesh C. Chandan and Arun Kilara).
Chapter 18. Role of Milk and Dairy Foods in Nutrition and Health (Ramesh C. Chandan and Arun Kilara).
Chapter 19. Product Development Strategies (Vijay Kumar Mishra).
Chapter 20. Packaging Milk and Milk Products (Aaron L. Brody).
Chapter 21. Nonthermal Preservation Technologies for Dairy Applications (Hasmukh A. Patel, Tim Carroll, and Alan L. Kelly).
Chapter 22. Management Systems for Safety and Quality (Dilip A. Patel, Stephen P. Oliver, Raul A. Almeida and Ebenezer R. Vedamuthu).
Chapter 23. Laboratory Analysis of Milk and Dairy Products (C. T. Deibel and R. H. Deibel).
- Offers hands-on applications for dairy manufacturers
- Focuses on quality assurance and technology in the dairy industry
- One of the few recent books on the topic
- World-wide expertise from over 20 noted experts
Presents basic information on the subject in a concise, easily understandable style. This is remarkable data. This excellent book will appeal to professors, extension staff, and students in dairy science for its contemporary information and experience-based applications. Also, the book should be useful for food scientists, regulatory personnel, dairy equipment manufacturers and technical specialists in the dairy food industry. The index, references, photographs, flow pathways and formulae are easy to understand and most informative. They are not only suitable for people working in the dairy industry, but in its numerous allied industries. (Develop Technology, November 2008)
Dairy Processing and Quality Assurance (US $258.00)
-and- Whey Processing, Functionality and Health Benefits (US $243.00)
Total List Price: US $501.00
Discounted Price: US $375.75 (Save: US $125.25)