Dairy

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Dairy Microbiology and Biochemistry: Recent Developments

Dairy Microbiology and Biochemistry: Recent Developments

Barbaros Ozer, Gülsün Akdemir-Evrendilek

July 09, 2014

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...

Engineering Aspects of Milk and Dairy Products

Engineering Aspects of Milk and Dairy Products

Jane Selia dos Reis Coimbra, Jose A. Teixeira

November 24, 2009

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...

Development and Manufacture of Yogurt and Other Functional Dairy Products

Development and Manufacture of Yogurt and Other Functional Dairy Products

Fatih Yildiz

November 24, 2009

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...

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis

Leo M.L. Nollet, Fidel Toldra

November 04, 2009

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...

Handbook of Fermented Functional Foods, Second Edition

Handbook of Fermented Functional Foods, Second Edition

Edward R.(Ted) Farnworth

May 28, 2008

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...

Handbook of Dairy Foods and Nutrition, Third Edition

Handbook of Dairy Foods and Nutrition, Third Edition

Gregory D. Miller, Judith K. Jarvis, Lois D. McBean

December 15, 2006

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...

Dairy Science and Technology, Second Edition

Dairy Science and Technology, Second Edition

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

September 29, 2005

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,...

Encapsulated and Powdered Foods

Encapsulated and Powdered Foods

Charles Onwulata

May 26, 2005

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...

Handbook of Functional Dairy Products

Handbook of Functional Dairy Products

Colette Shortt, John O'Brien

November 24, 2003

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...

Cheese Rheology and Texture

Cheese Rheology and Texture

Sundaram Gunasekaran, M. Mehmet Ak

December 23, 2002

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...

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian

June 01, 2001

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at...

Applied Dairy Microbiology, Second Edition

Applied Dairy Microbiology, Second Edition

Elmer H. Marth, James Steele

May 22, 2001

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods....

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