Dairy Science and Technology
CRC Press (Verlag)
978-1-032-22223-3 (ISBN)
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Key Features
· Offers expanded coverage of the chemistry, physics, and microbiology of milk
· Presents additional information about the basic science necessary to understand properties and processes
· Provides new sections on milk formation and variability in milk composition and components
· Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition and performance nutrition products.
Prof. Thom Huppertz, Ph.D., is Research Fellow Dairy Science and Technology at Royal FrieslandCampina, headquartered in The Netherlands. Thom’s responsibilities include science leadership and the development and optimization of dairy products and technologies. In addition, Thom is Professor of Dairy Research and Innovation at University College Cork in Ireland. In addition, Thom is distinguished visiting Professor at Victoria University in Australia and is the Editor-in-Chief of International Dairy Journal. Thom earned his MSc in Dairy Technology from Wageningen University and his PhD in Dairy Technology from University College Cork. After finishing his PhD in 2003, he has been active in dairy research in academia, research institutes and the dairy industry. During this time, he has collaborated with academic and industrial dairy research groups worldwide. In addition, he has been an active member of a notable number of scientific and organizational committees and action teams within International Dairy Federation. Thom is the (co-) author of ~250 research and review papers and book chapters and a regular keynote speaker at conferences in the field of dairy science and technology.
Chapter 1. Main characteristics of Milk. Chapter 2. Milk components. Chapter 3. Colloidal Particles in Milk. Chapter 4. Physicochemical properties of milk. Chapter 5. Microbiology of milk. Chapter 6. General aspects of dairy processing. Chapter 7. Heat treatment. Chapter 8. Centrifugation. Chapter 9. Homogenization. Chapter 10. Concentration processes. Chapter 11. Drying. Chapter 12. Membrane filtration processes. Chapter 13. Lactic Fermentations. Chapter 14. Milk for Liquid Consumption. Chapter 15. Concentrated milk products. Chapter 16. Cream products. Chapter 17. Butter. Chapter 18. Milk Fat Products. Chapter 19. Ice cream. Chapter 20. Fermented milk products. Chapter 21. Milk Powder. Chapter 22. Whey powders. Chapter 23. Whey protein concentrates and isolates. Chapter 24. Milk protein concentrates and milk protein isolates. Chapter 25. Micellar casein concentrates and isolates. Chapter 26. Caseins and caseinates. Chapter 27. Milk protein hydrolysates. Chapter 28. Lactose. Chapter 29. Lactose-derivatives. Chapter 30. Nutritional formula for infants and young children. Chapter 31. Cheese and cheesemaking: an introduction. Chapter 32. Principles of cheese manufacture. Chapter 33. Rennet-induced coagulation of milk. Chapter 34. Syneresis of cheese curd. Chapter 35. Salting of Cheese. Chapter 36. Cheese Ripening. Chapter 37. Microbial defects in cheese. Chapter 38. Cheese varieties. Chapter 39. Fresh cheese. Chapter 40. Gouda cheese. Chapter 41. Cheddar. Chapter 42. Emmental cheese. Chapter 43. Mozzarella cheese. Chapter 44. Cheeses with a specific flora.
| Erscheint lt. Verlag | 26.3.2025 |
|---|---|
| Zusatzinfo | 107 Tables, black and white; 277 Line drawings, black and white; 277 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-032-22223-9 / 1032222239 |
| ISBN-13 | 978-1-032-22223-3 / 9781032222233 |
| Zustand | Neuware |
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