Structure of Dairy Products

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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with BlackwellPublishing to produce a series of technical dairy-related handbooksproviding an invaluable resource for all those involved in thedairy industry; from practitioners to technologists working in bothtraditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in themicrostructure of dairy products, which has a vital bearing on,e.g. texture, sensory qualities, shelf life and packagingrequirements of dairy foods. During the same period, new techniqueshave been developed to visualise clearly the properties of theseproducts. Hence, scanning electron microscopy (SEM) andtransmission electron microscopy (TEM) have been used ascomplimentary methods in quality appraisal of dairy products, andare used for product development and in trouble shooting whereverfaults arise during manufacturing. Structure of Dairy Products, an excellent new addition to theincreasingly well-known and respected SDT series, offers thereader: * information of importance in product development andquality control * internationally known contributing authors and bookeditor * thorough coverage of all major aspects of the subject * core, commercially useful knowledge for the dairyindustry Edited by Adnan Tamime, with contributions from internationalauthors, this book is an essential purchase for dairy scientistsand technologists, food scientists and technologists, foodchemists, physicists, rheologists and microscopists. Libraries inall universities and research establishments teaching andresearching in these areas should have copies of this importantwork on their shelves.

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A. Y. Tamime

Themen in »Structure of Dairy Products«

Dairy Food Food Science & Technology Lebensmittelforschung u. -technologie Milchprodukte

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?This book provides an important and valuable contribution tounderstanding the structure of dairy products. Every chapterprovides a comprehensive up-to-date reference list, effectively thedate of production. Unquestionably a major plus point of this bookis the perfect quality of the micrographs representing differentmicroscopic techniques used when investigating the microstructureof milk and dairy products.? ( Journal of Dairy Technology,February 2008) "Structure of Dairy Products provides a timely andcomprehensive review of understanding the micro structure of milksand milk products. In the last 30 years great interest is seen, inthe structure of dairy products and at the same time differenttechniques have been developed to visualise the properties of theseproducts. The book is multi-author text containing chapters thatsummarise recent findings for each dairy product" Food and Beverage World"Structure of Dairy Products provides a timely andcomprehensive review of understanding the micro structure of milksand milk products. In the last 30 years great interest is seen, inthe structure of dairy products and at the same time differenttechniques have been developed to visualise the properties of theseproducts. The book is multi-author text containing chapters thatsummarise recent findings for each dairy product" Food and Beverage World
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