Dairy Science

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, div

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This encyclopedia includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health. The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area. Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Animal Science Reviews 2012 provides scientists and students in animal science with timely analysis on key topics in current research. Originally published online in CAB Reviews, this volume makes available in printed form the reviews in animal science published during 2012.

Composites are materials in which two or more distinct materials are combined together but remain uniquely indentifiable in the mixture. Composites maintain an interface between components and act in concert to provide improved specific or symbiotic characteristics not obtainable by any of the original components acting alone. This encyclopedia is a compendium of all types of composite materials, covering their analysis, formulation, design, evaluation, processing, manufacture, testing, and reliability.