Books & Videos

Controlling and Improving Dairy Product Manufacturing, Specific Topics

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3.
IMPROVING THE FLAVOUR OF CHEESE
edited by Bart C. Weimer
580 pages, 2007
This collection reviews the wealth of recent research on how to improve the flavor of cheese. The book reviews the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development. carbohydrate metabolism, commercially important traits and functional genomics, ingredients and processing parameters; physical factors, controlling off flavors and monitoring fermentation and ripening.
$296.00
$315.00
Jacket image for Cheese problems solved – Woodhead Publishing

CHEESE PROBLEMS SOLVED
Edited by P L H McSweeney, University College Cork,424 pages, 2007
Written by an international team of renowned contributors, this book  provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.  Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

$271.00
$285.00

6.
DAIRY STARTER CULTURES
by T.M. Cogan & J.P. Accolas, 277 pg, 1995
This book describes the state of knowledge of the lactic acid bacteria present in starter cultures; what the are, what they do, and how they do it. Subjects covered include: history and taxonomy of starter cultures; genetics of starter cultures; metabolism of starter cultures; types of starters; growth inhibitors of lactic acid bacteria; bacteriophage; commercial production of dairy starter cultures; role of cultures in cheese ripening; and future prospects for culture improvement.

Printed On Demand
Allow six Weeks for Delivery

$296.00

Printed On Demand
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$315.00



11.
CHEESE RIPENING AND TECHNOLOGY
compiled by International Dairy Federation
The third IDF symposium on cheese ripening attempted to relate the science of cheese ripening more directly to technology. The latest scientific findings about microbial and enzymatic activities of significance to the ripening process and flavor development, as well as the consequences of new technology for these activities were presented at the symposium and abstracts form the material for this reference book.
$79.00
$97.00

12.
CONTINUOUS THERMAL PROCESSING OF FOODS, Pasteurization & UHT Sterilization
by Michael Lewis and Neil Heppell, 447 pages, 2000
This book is devoted to the continuous heat treatment of foods that are capable of being pumped through a heat exchanger. Apart from the extension to viscous and particulate materials, the authors decided to include material on all continuous-flow heat treatment processes, which include pasteurization as well as UHT processes.

$185.00

$204.00



24.
THE SENSORY EVALUATION OF DAIRY PRODUCTS
2nd Edition
by Stephanie Clark, Michael Costello, MaryAnne Drake, and Floyd Bodyfelt


An excellent follow-up to the original book first published in 1988. This book intends to provide a reference book for all interested in the history, art and science behind the sensory evaluation of dairy products; a guide to assist in tracing the origins of identifiable sensory defects in dairy products with hints for their correction; a practical guide to the preparation of samples for sensroy evaluation; and as a training tool for personnel in the evaluation of dairy products. Besides cheese evaluation, this book also covers the sensory evaluation of concentrated and dry milk and whey products; sour cream and related products, cottage cheese, yogurt and other dairy products.

$96.00

$115.00

HANDBOOK OF DAIRY FOODS ANALYSIS
edited by Leo M.L. Nollet and Fidel Toldra, 900 pages, 2010
This book compiles the top dairy analysis techniques and methodologies from around the world into one, well organized volume. Comprehensive in both its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Specifically describes the methodologies for analyzing nutritional, sensory quality, and safety aspects; covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream; details methods for analyzing nutritional quality including for prebiotics, probiotics, essesntial amino acids, and bioactive peptides; includes a series of chapters on analyzing sensory qualities, including color, textures, and flavor

$206.00
$220.00

48.

MILK PROCESSING AND QUALITY MANAGEMENT
edited by Adnan Tamime, 344 pages, 2009

A timely and comprehensive book on the processing of liquid milks by bringing together experts from around the globe. This book covers the major aspects of hygenic milk production, storage and processing and other topics, including microbiology of raw and market milks; Quality control; international legislation; safety; and HACCP in milk procesing. Covers safety, microbiology, processing and qualities of milk. Chapters include "Novel Methods of Milk Processing" and Sensory Profiling of Market Milks" to list two.

Printed On Demand
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$236.00
Printed On Demand
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$255.00

39.
CHEESE RHEOLOGY and TEXTURE
by the Sundaram Gunasekaran and M.Mehmet Ak, 437 pages, 2002
A comprehensive resource on cheesemaking technology and descriptions of fundamental rheological test methods. Also presented is uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods, and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in it examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability.
$202.00
$221.00

54.
DAIRY PROCESSING: IMPROVING QUALITY
edited by Gerrit Smit, 546 pages, 2003
This book reviews the range of new technologies such as on-line monitoring of milk quality; high pressure processing to extend shelf-life; production of powdered dairy products and the use of carbon dioxide and more. Parts of the book review  the major constituents of milk. Also discussed are factors such as breed and husbandry practices; developments in pasteurization and sterilization.  
$316.00

 

$335.00

 


82.
HANDBOOK OF FUNCTIONAL DAIRY PRODUCTS edited by Colette Shortt and John O'Brien
This book explores the product development process and the market dynamics driving dairy product innovation. In-depth discussions of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and the calcium and iron fortification.
$192.00

 

$206.00

 


101
PRACTICAL GUIDE FOR CONTROL OF CHEESE YIELD
by the Int'l Dairy Federation, 113 pages, 2000
The book examines all the factors affecting cheese yield, from milk composition, hygienic quality, and heat treatment, through cheese processing, refining and sampling, to the management, forecasting and optimization of yield. The result is the definitive work for cheese manufacturers who wish to maximize profits in producing high-quality cheese. 

$67.00

$86.00


102
MECHANISATION & AUTOMATION IN DAIRY TECHNOLOGY
edited by Adnan Y. Tamime & Barry Law, 
348 pages, 2001
This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control. This book was written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rational of introducing automated systems

$202.00

$221.00