Structure of Dairy Products
Edited by A. Y. Tamime
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Structure of Dairy Products by A. Y. Tamime
Book DescriptionStructure of Dairy Products 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 reader: * 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.
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Book DetailsISBN: 9781405129756
(254mm x 181mm x 21mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 30-Apr-2007
Country of Publication: United Kingdom
Books By Author A. Y. Tamime
Technology of Cheesemaking, Hardback (July 2010)
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.
Dairy Fats and Related Products, Hardback (May 2009)
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases.
Dairy Powders and Concentrated Products, Hardback (May 2009)
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk.
Milk Processing and Quality Management, Hardback (December 2008)» View all books by A. Y. Tamime
The production, safety, quality control, and processing of the dairy industry's raw commodity, milk, is of paramount importance throughout the world. This important book, which brings together expertise from many internationally acknowledged experts in the subject, covers all major aspects of hygienic milk production, storage, and processing.
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Author Biography - A. Y. Tamime
Dr Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, Scotland, UK
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