Dairy Science and Technology
eBook - ePub

Dairy Science and Technology

  1. 648 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Dairy Science and Technology

About this book

Building upon the scope of its predecessors, Dairy Science and Technology, Third 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 book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.

Key Features

  • Offers expanded coverage of the chemistry, physics, and microbiology of milk
  • Presents additional information about the basic science necessary to understand properties and processes
  • Provides new sections on milk formation and variability in milk composition and components
  • Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products

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Yes, you can access Dairy Science and Technology by Thom Huppertz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Table of Contents
  6. Preface
  7. Acknowledgements
  8. About the Author
  9. Chapter 1 Main Characteristics of Milk
  10. Chapter 2 Milk Components
  11. Chapter 3 Colloidal Particles in Milk
  12. Chapter 4 Physicochemical Properties of Milk
  13. Chapter 5 Microbiology of Milk
  14. Chapter 6 General Aspects of Dairy Processing
  15. Chapter 7 Heat Treatment
  16. Chapter 8 Centrifugation
  17. Chapter 9 Homogenization
  18. Chapter 10 Concentration Processes
  19. Chapter 11 Drying
  20. Chapter 12 Membrane Filtration Processes
  21. Chapter 13 Lactic Fermentations
  22. Chapter 14 Liquid Milk for Consumption
  23. Chapter 15 Concentrated Milk Products
  24. Chapter 16 Cream Products
  25. Chapter 17 Butter
  26. Chapter 18 Milk Fat Products
  27. Chapter 19 Ice Cream
  28. Chapter 20 Fermented Milk Products
  29. Chapter 21 Milk Powder
  30. Chapter 22 Whey Powders
  31. Chapter 23 Whey Protein Concentrates and Isolates
  32. Chapter 24 Milk Protein Concentrates and Milk Protein Isolates
  33. Chapter 25 Micellar Casein Concentrates and Isolates
  34. Chapter 26 Caseins and Caseinates
  35. Chapter 27 Milk Protein Hydrolysates
  36. Chapter 28 Lactose
  37. Chapter 29 Lactose-derivatives
  38. Chapter 30 Nutritional Formula for Infants and Young Children
  39. Chapter 31 Cheese and Cheesemaking: An Introduction
  40. Chapter 32 Principles of Cheese Manufacture
  41. Chapter 33 Rennet-induced Coagulation of Milk
  42. Chapter 34 Syneresis of Cheese Curd
  43. Chapter 35 Salting of Cheese
  44. Chapter 36 Cheese Ripening
  45. Chapter 37 Microbial Defects in Cheese
  46. Chapter 38 Cheese Varieties
  47. Chapter 39 Fresh Cheese
  48. Chapter 40 Gouda Cheese
  49. Chapter 41 Cheddar Cheese
  50. Chapter 42 Emmental Cheese
  51. Chapter 43 Mozzarella Cheese
  52. Chapter 44 Cheeses with a Specific Flora
  53. A.1 – Often-Used Symbols1
  54. A.2 – Abbreviations1
  55. A.3 – Conversion Factors
  56. A.4 Physical Properties of Milk Fat
  57. A.5 Amino Acid Composition of Milk Proteins
  58. A.6 – Amino Acid Sequences of Caseins
  59. A.7 Properties of Lactose
  60. A.8 Trace Elements in Milk
  61. A.9 Physical Properties of Milk and Milk Products
  62. A.10 Density and Viscosity of Milk Fractions
  63. A.11 – Heat Transfer
  64. Index