Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences

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Description

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 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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Product details

  • Mixed media product | 4170 pages
  • 244 x 306 x 240mm | 12,260.54g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • Illustrations (some col.)
  • 0123744024
  • 9780123744029
  • 2,117,635

Review quote

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)
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Table of contents

Additives 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

Yeasts
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About John W. Fuquay

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. Paul 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.
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Review Text

"...Highly recommended." --Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library

"This encyclopedia should be in every library dealing with dairy science..." --International Dairy Journal

"The four-volume reference work serves as a complete resource guide for dairy science students, researchers, practitioners and industry personnel. Dairy cattle, their milk and milk products are the main emphases of the encyclopedia, but it also includes articles on other milk-producing animals, such as goats, sheep, horses, camels and Northern Scandinavian reindeer. There are articles specifically on economics and trade issues related to milk and milk products." --DeltaFarm Press.com
"...Highly recommended." --Anita Ezzo, Food Science and Technology Librarian, Michigan State University Library

"This encyclopedia should be in every library dealing with dairy science..." --International Dairy Journal

"The four-volume reference work serves as a complete resource guide for dairy science students, researchers, practitioners and industry personnel. Dairy cattle, their milk and milk products are the main emphases of the encyclopedia, but it also includes articles on other milk-producing animals, such as goats, sheep, horses, camels and Northern Scandinavian reindeer. There are articles specifically on economics and trade issues related to milk and milk products." --DeltaFarm Press.com
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