COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Encyclopedia of Dairy Sciences - 2nd Edition - ISBN: 9780123744029, 9780123744074

Encyclopedia of Dairy Sciences

2nd Edition

Editors in Chief: Paul McSweeney John Fuquay Patrick Fox
eBook ISBN: 9780123744074
Hardcover ISBN: 9780123744029
Imprint: Academic Press
Published Date: 14th March 2011
Page Count: 4170


This product is currently not available for sale.

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Dairy Science, Four Volume Set 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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated 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.

Key Features

  • Fully reviewed, revised and updated with the latest developments in Dairy Science
  • Full color inserts in each volume illustrate key concepts
  • Extended index for easily locating information


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

Table of Contents


Additives in dairy foods

Analytical methods

Animals that Produce Dairy Foods

Bacteria, beneficial



Biofilm formation

Biogenic amines

Body condition

Bull Management

Business Management

Butter and other milkfat products


Chocolate, milk


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


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


Lactic acid bacteria

Lactose and Oligosaccharides

Liquid milk products


Mammary Gland

Mammary gland, milk biosynthesis and secretion

Mammary resistance mechanisms

Manure / Effluent Management

Mastitis pathogens

Mastitis therapy and control

Microorganisms associated with 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


Nucleosides and nucleotides in milk

Nutrients, digestion and absorption

Nutrition and Health

Office International des Epizooties

Organic dairy production


Pathogens in milk

Plant and equipment

Policy schemes and trade in dairy products


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


Water in dairy products

Welfare of animals, political and management issues

Whey processing



No. of pages:
© Academic Press 2011
14th March 2011
Academic Press
eBook ISBN:
Hardcover ISBN:

About the Editors in Chief

Paul McSweeney

Paul McSweeney

Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Affiliations and Expertise

Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland

John Fuquay

John Fuquay

Affiliations and Expertise

Mississippi State University, USA

Patrick Fox

Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.

Affiliations and Expertise

Emeritus Professor of Food Chemistry, University College Cork, Ireland


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

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

"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

Ratings and Reviews