Britz T.J., Robinson R.K. (ed.). Advanced dairy science and technology

USA: John Wiley & Sons, 2008, 586 p. Dairy processing and quality assurance. Dairy industry: production and consumption trends. Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory. Chemical composition, physical and functional properties of milk and milk ingredients. Microbiological considerations related to dairy processing. Regulations for product standards and labeling. Milk from farm to plant. Ingredients in dairy...

Academic Press, 2011, 4068 p. ISBN: 978-0-12-374402-9. 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 in...

USA: Marcel Dekker, 2001, 744 p. Contents Microbiology of the dairy animal Raw milk and fluid milk products Concentrated and dry milks and wheys Frozen desserts Microbiology of butter and related products Starter cultures and their use Metabolism of starter cultures Genetics of lactic acid bacteria Fermented milks and cream Probiotics and prebiotics Cheese products Fermented by-products Public health concerns Cleaning and sanitizing in milk...

USA: CRC Press, 2010, 900 p. Introduction to analysis in the dairy industry. Amino acids in dairy foods. Peptides. Milk proteins. Proteomics. Carbohydrates. Triacylglycerols in dairy foods. Dairy polar lipids. Fatty acids. Cholesterol. Organic acids. Flavor formation. Microstructure. Biosensors. Physical sensors and techniques. Rheological properties and flavor release. Determination of identity and quality of dairy products. Determination of gly...

Singapore: Wiley-Blackwell, 2009, 426 p. Contents Overview of bioactive components in milk and dairy products Bioactive components in bovine milk Bioactive components in goat milk Bioactive components in sheep milk Bioactive components in buffalo milk Bioactive components in camel milk Bioactive components in mare milk Bioactive components in caseins, caseinates, and cheeses Bioactive components in yogurt products Bioactive components in ke?r and...

First published 2005 by Blackwell Publishing Ltd, 234 p. ISBN-10: 1-4051-2124-6. ISBN-13: 978-1-4051-2124-8. Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Contents: Microbiota of the Human Gut. Genomic Characterisation of Starter Cultures. Product...

Третье издание книги "Йогурт наука и технология" на английском языке издана в 2007 г на 808 страницах. В работе приведены новейшие данные по технологии производства разных типов йогуртов (термостатным и резервуарным способом). Большое внимание уделено биохимическим и микробиологическим основам производства кисломолочных продуктов. Каждая глава сопровождается библиографией (более 2000 ссылок). Данное издание дополнено новыми методами химического и...

Книга на английском языке, второе издание, издана в 2000 г, на 622 страницах. В книге приведены новейшие данные по технологии производства разных типов йогуртов (термостатным и резервуарным способом). Большое внимание уделено биохимическим и микробиологическим основам производства кисломолочных продуктов. Каждая глава сопровождается библиографией (более 2000 ссылок).

Справочник по технологии молока на английском языке от TetraPak. Обильно и красочно иллюстрирован. Включает описание основных технологических операций и инноваций, имеющих место при производстве молочных продуктах Кол-во стр. : 442.