Structure of Dairy Products
Society of Dairy Technology Series
1. Edition April 2007
304 Pages, Hardcover
Wiley & Sons Ltd
Structure 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.
Overview of Microscopical Approaches.
.
Chapter 2.
Instrumental Techniques for Sample Preparation.
Chapter 3.
Microstructure of Milk Components.
Chapter 4.
Microstructure of Dairy Fat Products.
Chapter 5.
Microstructure of Concentrated and Dried Milk Products.
Chapter 6.
Structure of Fermented Milks.
Chapter 7.
Microstructure of Natural Cheeses.
Chapter 8.
Processed Cheese and Cheese Analogues.
Chapter 9.
Microstructure of Frozen and Dairy-Based Confectionary
Products.
Chapter 10.
The Microscope in Troubleshooting
understanding the structure of dairy products. Every chapter
provides a comprehensive up-to-date reference list, effectively the
date of production. Unquestionably a major plus point of this book
is the perfect quality of the micrographs representing different
microscopic techniques used when investigating the microstructure
of milk and dairy products.? ( Journal of Dairy Technology,
February 2008)
"Structure of Dairy Products provides a timely and
comprehensive review of understanding the micro structure of milks
and milk products. In the last 30 years great interest is seen, in
the structure of dairy products and at the same time different
techniques have been developed to visualise the properties of these
products. The book is multi-author text containing chapters that
summarise recent findings for each dairy product"
Food and Beverage World
