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

Editor-in-Chief:

John Fuquay, Mississippi State University, U.S.A.
Patrick Fox, University College, Cork, Ireland.
Paul McSweeney, University College Cork

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

Buy this

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

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

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

Reviews

Contents