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Full Product Details

Author:   Ramesh C. Chandan (Consultant in dairy science and technology; Global Technologies, Inc.) ,  Arun Kilara (Arun Kilara Worldwide)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Dimensions:   Width: 20.30cm , Height: 3.10cm , Length: 25.20cm
Weight:   1.474kg
ISBN:  

9780813817460

ISBN 10:   0813817463
Pages:   604
Publication Date:   18 February 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Contributors vii Preface xi 1. Dairy Ingredients for Food Processing: An Overview 3 Ramesh C. Chandan 2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35 Stephanie R. Pritchard and Kasipathy Kailasapathy 3. Microbiological Aspects of Dairy Ingredients 59 Michael Rowe and John Donaghy 4. Processing Principles of Dairy Ingredients 103 Arun Kilara 5. Concentrated Fluid Milk Ingredients 123 Nana Y. Farkye and Shakeel ur-Rehman 6. Dry Milk Ingredients 141 Mary Ann Augustin and Phillip Terence Clarke 7. Casein, Caseinates, and Milk Protein Concentrates 161 Mary Ann Augustin, Christine M. Oliver, and Yacine Hemar 8. Whey-based Ingredients 179 Lee M. Huffman and Lilian de Barros Ferreira 9. Butter and Butter Products 199 Anna M. Fearon 10. Principles of Cheese Technology 225 Ramesh C. Chandan and Rohit Kapoor 11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267 Ramesh C. Chandan and Rohit Kapoor 12. Enzyme-modifi ed Dairy Ingredients 317 Arun Kilara and Ramesh C. Chandan 13. Fermented Dairy Ingredients 335 Junus Salampessy and Kasipathy Kailasapathy 14. Functional Ingredients from Dairy Fermentations 357 Ebenezer R. Vedamuthu 15. Dairy-based Ingredients: Regulatory Aspects 375 Dilip A. Patel 16. Nutritive and Health Attributes of Dairy Ingredients 387 Ramesh C. Chandan 17. Dairy Ingredients in Dairy Food Processing 421 Tonya C. Schoenfuss and Ramesh C. Chandan 18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods 473 Ramesh C. Chandan 19. Dairy Ingredients in Chocolate and Confectionery Products 501 Jorge Bouzas and Steven Hess 20. Dairy Ingredients in Infant and Adult Nutrition Products 515 Jeffrey Baxter, Steven Dimler, and Nagendra Rangavajala Index 533

Reviews

This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry. (International Food Information Service, 13 December 2010)<p>

This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry. (International Food Information Service, 13 December 2010)

Author Information

Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

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