Dairy

PUBLISHED


Viewing: 1 - 10 of 19
Published:
July 09, 2014
Editor(s):
Barbaros Ozer, Gülsün Akdemir-Evrendilek
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides 
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Published:
November 24, 2009
Editor(s):
Jane Selia dos Reis Coimbra, Jose A. Teixeira
Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the 
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Published:
November 24, 2009
Author(s):
Fatih Yildiz
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents 
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Published:
November 04, 2009
Editor(s):
Leo M.L. Nollet, Fidel Toldra
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles 
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Published:
May 28, 2008
Editor(s):
Edward R.(Ted) Farnworth
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural 
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Published:
December 15, 2006
Author(s):
Gregory D. Miller, Judith K. Jarvis, Lois D. McBean
Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council’s notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of 
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Published:
September 29, 2005
Author(s):
P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
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, 
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Published:
May 26, 2005
Editor(s):
Charles Onwulata
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author 
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Published:
November 24, 2003
Editor(s):
Colette Shortt, John O'Brien
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing 
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Published:
December 23, 2002
Author(s):
Sundaram Gunasekaran, M. Mehmet Ak
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques.This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of 
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