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OverviewDairy 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. Full Product DetailsAuthor: Paul L.H. McSweeney (Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland) , John W. Fuquay (Mississippi State University, USA) , Patrick F. Fox (Emeritus Professor of Food Chemistry, University College Cork, Ireland)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Edition: 2nd edition ISBN: 9780123744029ISBN 10: 0123744024 Pages: 4170 Publication Date: 25 March 2011 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Replaced By: 9780128187661 Format: Hardback Publisher's Status: Unknown Availability: Awaiting stock  Table of ContentsAdditives in dairy foods Analytical methods Animals that Produce Dairy Foods Bacteria, beneficial Bacteriocins Bacteriophage Biofilm formation Biogenic amines Body condition Bull Management Business Management Butter and other milkfat products Cheese Chocolate, milk Cream Concentrated dairy products Contaminants of milk and dairy products Dairy Education Dairy Farm Layout and Design Dairy Farm Management Systems Dairy Production in Diverse Regions Dairy Societies, Associations, etc. (including IDF) Dehydrated dairy products Diseases of Dairy Animals Enzymes exogenous to milk in dairy technology Enzymes indigenous to milk Feed Concentrates Feed Supplements Feeds, Prediction of Energy and Proteins Feeds, Ration Formulation Fermented Milks Flavours and off-flavours in dairy foods Forages and Pastures Gamete and Embryo Technology Genetic Defects in Cattle Genetics Hazard Analysis and Critical Control Points Heat treatment of milk Homogenisation of milk Hormones in milk Husbandry of Dairy Animals Ice cream and desserts Imitation dairy products Labelling of dairy products Labour Management on Dairy Farms Lactation Lactic acid bacteria Lactose and Oligosaccharides Liquid milk products Mammals Mammary Gland Mammary gland, milk biosynthesis and secretion Mammary resistance mechanisms Manure / Effluent Management Mastitis pathogens Mastitis therapy and control Microorganisms associated with milk Milk Milking and Handling of Raw Milk Milk biosynthesis and secretion Milk lipids Milk proteins Milk protein products Milk quality and udder health Milk salts Milking machines Milking parlours Molecular genetics and dairy foods Moulds Nucleosides and nucleotides in milk Nutrients, digestion and absorption Nutrition and Health Office International des Epizooties Organic dairy production Packaging Pathogens in milk Plant and equipment Policy schemes and trade in dairy products Prebiotics Psychrotrophic bacteria Replacement management in cattle Reproduction, events and management Rheology of liquid and semi-solid milk products Risk analysis Rodents, birds and insects Standardisation of fat and protein content Stress in dairy animals Utilities and effluent treatment Vitamins Water in dairy products Welfare of animals, political and management issues Whey processing YeastsReviewsPraise for the first edition: ...Highly recommended. - Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library ...This is an item that is a must for every library dealing with dairy and in general food science. -- INTERNATIONAL DAIRY JOURNAL (January 2004) Praise for the first edition: ...Highly recommended. - Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library ...This is an item that is a must for every library dealing with dairy and in general food science. -- INTERNATIONAL DAIRY JOURNAL (January 2004) Author InformationPaul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983. Tab Content 6Author Website:Countries AvailableAll regions |
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