Structure of Dairy Products
May 2007, Wiley-Blackwell
SOCIETY OF DAIRY TECHNOLOGY SERIES
Edited by A. Y. Tamime
The Society of Dairy Technology (SDT) has joined with Blackwell
Publishing to produce a series of technical dairy-related handbooks
providing an invaluable resource for all those involved in the
dairy industry; from practitioners to technologists working in both
traditional and modern large-scale dairy operations.
The previous 30 years have witnessed great interest in the
microstructure of dairy products, which has a vital bearing on,
e.g. texture, sensory qualities, shelf life and packaging
requirements of dairy foods. During the same period, new techniques
have been developed to visualise clearly the properties of these
products. Hence, scanning electron microscopy (SEM) and
transmission electron microscopy (TEM) have been used as
complimentary methods in quality appraisal of dairy products, and
are used for product development and in trouble shooting wherever
faults arise during manufacturing.
Structure of Dairy Products, an excellent new addition to the
increasingly well-known and respected SDT series, offers the
• information of importance in product development and quality control
• internationally known contributing authors and book editor
• thorough coverage of all major aspects of the subject
• core, commercially useful knowledge for the dairy industry
Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Overview of Microscopical Approaches.
Instrumental Techniques for Sample Preparation.
Microstructure of Milk Components.
Microstructure of Dairy Fat Products.
Microstructure of Concentrated and Dried Milk Products.
Structure of Fermented Milks.
Microstructure of Natural Cheeses.
Processed Cheese and Cheese Analogues.
Microstructure of Frozen and Dairy-Based Confectionary Products.
The Microscope in Troubleshooting
- Information of vital use in product development and quality
- Internationally-known contributing authors and book
- Part of the prestigious Society of Dairy Technology (SDT) Book
- Core commercially useful information for the dairy industry
"Structure of Dairy Products provides a timely and
comprehensive review of understanding the micro structure of milks
and milk products. In the last 30 years great interest is seen, in
the structure of dairy products and at the same time different
techniques have been developed to visualise the properties of these
products. The book is multi-author text containing chapters that
summarise recent findings for each dairy product"
Food and Beverage World