Encyclopedia of Dairy SciencesDairy 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.
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Encyclopedia of Dairy Sciences, Volume 4 John W. Fuquay,P. F. Fox,P. L. H. McSweeney No preview available - 2011 |
Common terms and phrases
activity amino acids analysis Analytical animals bacteriocins bacteriophage Bifidobacterium biofilm biosensors body condition score body fat bovine breed Brown Swiss bulls butter calves camel casein cattle cell cheese cheesemaking chymosin coagulation color composition concentration containing cows cream crystal curd dairy products Dairy Science detection determination developed effect emulsions enzymes farm fat content fat globules fatty acids feed Figure flavor food additives genetic growth heat herd increase Journal of Dairy lactation lactic acid bacteria Lactobacillus lactose liquid manufacture measurement metabolism methods micelles microorganisms milk fat milk production milk proteins milk yield moisture molecules nisin nutritional particles pasteurization pathogens peptides phage phase potential probiotic properties propionibacteria rennet Research ripening salt sample sensory sheep specific spectroscopy standard starter cultures strains surface techniques Technology temperature texture tion University variables whey proteins yogurt