Encyclopedia of Dairy Sciences 2nd Edition, Four-Volume set book cover

Encyclopedia of Dairy Sciences 2nd Edition, Four-Volume set

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.

This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

Audience
Academic researchers in laboratories; researchers and managers working in industry; students studying applied dairy sciences or related subjects; those involved in economic and nutritional policy agencies; and the media

Hardbound, 4170 Pages

Published: March 2011

Imprint: Academic Press

ISBN: 978-0-12-374402-9

Reviews

  • "...Highly recommended." - Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library

    "...This is an item that is a must for every library dealing with dairy and in general food science." -- INTERNATIONAL DAIRY JOURNAL (January 2004)

    "The four-volume reference work serves as a complete resource guide for dairy science students, researchers, practitioners and industry personnel. Dairy cattle, their milk and milk products are the main emphases of the encyclopedia, but it also includes articles on other milk-producing animals, such as goats, sheep, horses, camels and Northern Scandinavian reindeer. There are articles specifically on economics and trade issues related to milk and milk products."--DeltaFarm Press.com

     

    "This encyclopaedia should be in every library dealing with dairy science..."--International Dairy Journal


Contents

  • Introduction

    Additives in dairy foods

    Analytical methods

    Animals that Produce Dairy Foods

    Bacteria, beneficial

    Bacteriocins

    Bacteriophage

    Biofilm formation

    Biogenic amines

    Body condition

    Bull Management

    Business Management

    Butter and other milkfat products

    Cheese

    Chocolate, milk

    Cream

    Concentrated dairy products

    Contaminants of milk and dairy products

    Dairy Education

    Dairy Farm Layout and Design

    Dairy Farm Management Systems

    Dairy Production in Diverse Regions

    Dairy Societies, Associations, etc. (including IDF)

    Dehydrated dairy products

    Diseases of Dairy Animals

    Enzymes exogenous to milk in dairy technology

    Enzymes indigenous to milk

    Feed Concentrates

    Feed Supplements

    Feeds, Prediction of Energy and Proteins

    Feeds, Ration Formulation

    Fermented Milks

    Flavours and off-flavours in dairy foods

    Forages and Pastures

    Gamete and Embryo Technology

    Genetic Defects in Cattle

    Genetics

    Hazard Analysis and Critical Control Points

    Heat treatment of milk

    Homogenisation of milk

    Hormones in milk

    Husbandry of Dairy Animals

    Ice cream and desserts

    Imitation dairy products

    Labelling of dairy products

    Labour Management on Dairy Farms

    Lactation

    Lactic acid bacteria

    Lactose and Oligosaccharides

    Liquid milk products

    Mammals

    Mammary Gland

    Mammary gland, milk biosynthesis and secretion

    Mammary resistance mechanisms

    Manure / Effluent Management

    Mastitis pathogens

    Mastitis therapy and control

    Microorganisms associated with milk

    Milk

    Milking and Handling of Raw Milk

    Milk biosynthesis and secretion

    Milk lipids

    Milk proteins

    Milk protein products

    Milk quality and udder health

    Milk salts

    Milking machines

    Milking parlours

    Molecular genetics and dairy foods

    Moulds

    Nucleosides and nucleotides in milk

    Nutrients, digestion and absorption

    Nutrition and Health

    Office International des Epizooties

    Organic dairy production

    Packaging

    Pathogens in milk

    Plant and equipment

    Policy schemes and trade in dairy products

    Prebiotics

    Psychrotrophic bacteria

    Replacement management in cattle

    Reproduction, events and management

    Rheology of liquid and semi-solid milk products

    Risk analysis

    Rodents, birds and insects

    Standardisation of fat and protein content

    Stress in dairy animals

    Utilities and effluent treatment

    Vitamins

    Water in dairy products

    Welfare of animals, political and management issues

    Whey processing

    Yeasts

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