Books & Videos
Dairy Product Manufacturing Procedures, Methods, Recipes
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MANUFACTURING
YOGURT AND FERMENTED MILKS edited by Ramesh C. Chandan. With Charles H. White, Arun Kilara and Y.H. Hui 364 Pages, 2006 A complete description of the manufacturing stages of yogurt and fermented milk from the receipt of raw materials to the packaging of products. Written by the hands-on experience of producing yogurt and fermented milk over four decades with the latest in scientific research. See Related Book |
$191.00 |
$205.00 |
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BRINED
CHEESES |
$191.00 |
$205.00 |
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CHEESEMAKING
PRACTICE R.Scott |
Printed
On Demand |
Printed
On Demand |
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YOGURT SCIENCE
AND TECHNOLOGY edited by R.K. Robinson & A.Y Tamime, 792 pages, 2007 This 3rd edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in analysis of yogurt. The book explores automation and mechanization advances. |
$366.00 |
$380.00 |
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TECHNOLOGY
OF CHEESEMAKING edited by Professor Barry A. Law, 322 pages, 1999 This book discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/ measurement science, chemometrics, enzymology and flavor chemistry are also discussed. This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. |
$196.00 |
$210.00 |
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FETA
AND RELATED CHEESES by RK Robinson and AY Tamime, 258 pages, 1991 A detailed guide to white brined cheeses - the major varieities consumed in the Middle Eastern and Mediterranean countries. This book reviews the manufacture and properties of the major types, as well as a comprehensive coverage of the production, maturation and distribution of these cheeses. Feta, Domiati and Halloumi; Akawi and Baladi cheeses are reviewed. |
$256.00 |
$270.00 |
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ICE
CREAM Proceedings
of the International Symposium edited by W. Buchheim, 202 pages, 1997 The 18 papers, 3 abstracts and 20 posters which make up this publication, cover emulsion and foam stabilization; ingredients functionality; additives; colors; flavors; processing; market trends; and legislation. |
$101.00 |
$116.00 |
 21. |
ICE
CREAM II: A Global Endoscopy Into the Future of Ice Cream Proceedings of the 2003 International Symposium on Ice Cream 418 pages, 2005 The 33 papers and 10 posters which make up this book cover present and future trends in ice cream; ingredients and product design; new technologies; microstructure and texture; nutritional aspects; quality and consumer perception; business and marketing. All chapters were discussed at the 2003 International Sympoisum on Ice Cream in Greece |
$170.00 |
$184.00 |
 25. |
ICE
CREAM, Sixth Edition by Robert T. Marshall , H. Douglas Goff, Richard Hartel, 371 pages, 2003 Completely re-written with two new co-authors provide expertise to this book which explores the entire scope of the ice cream industry. Coverage includes production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. |
$96.00 |
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The
TECHNOLOGY OF DAIRY PRODUCTS, 2nd
Edition edited by Ralph Early, 446 pages, 1998 The purpose of this book is to introduce the reader to the main processes employed by the dairy industry. It covers the production of retail milk products and milk products intended for use as ingredients in the manufacture of foods. Chapters review the influences of processing on the characteristics and quality of the products concerned. |
$221.00 |
$236.00 |
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THE
SCIENCE OF ICE CREAM by Chris Clarke, 187 pages, 2006 Chapters outline the physical chemistry underlying ice cream manufacture; describe the ingredients and industrial production of ice cream; detail the wide range of different physical and sensory techniques used to measure ice cream; describe its microstructure; and experiments relating to ice cream manufacture. |
$66.00 |
$80.00 |
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ICE
CREAM, The Whole Scoop by Gail Damerow, 384 pages, 1991 A compilation of recipes; variables involved in frozen dessert making and ideas for making frozen desserts more appealing. Covering ice cream, yogurts, sorbets, and other frozen desserts, this book has an alphabetical listing of more than 200 flavors; and sources for special equipment and hard-to-find supplies. |
$32.95 |
$47.95 |
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CHEESE
and FERMENTED MILK FOODS,
3rd Edition by Frank
V. Kosikowski and Vikram V. Mistry, 1080 pages, 1997 The two-volume set describes the origins, principles, procedures and analysis for producing cheese and other fermented milk products. Portrayal of the products and processes, both traditional and modern automated methods, make this a much sought after book for those in the cheese and dairy industries, as well as anyone wanting to learn something of the cheese and fermented food industry. |
$156.00
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$170.00
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MILK
and DAIRY PRODUCT TECHNOLOGY by Edgar Spreer, 483 pages, 1998 This reference book examines energy supply and electricity, refrigeration, water and wastewater treatment, hygiene, and occupational safety in dairies. Also covered is raw milk storage, clarification, decreaming, and homogenization. The book explains packaging, labeling and distribution. Analyses the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk and milk powder is also covered |
$186.00 |
$200.00 |
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THE
FABRICATION of FARMSTEAD GOAT CHEESE by Jean-Claude Le Jaouen, 206 pages, 1987 This text is published for all those who have a professional interest, including the farmstead and specialty goat cheese producer; dairy officials who regulate the cheese industry; and retailers and wholesalers of goat cheeses. This book covers goat milk production and quality; basic cheesemaking principles; a practical guide to making farmstead goat cheeses; and a dictionary of French goat cheeses. |
$28.95 |
$43.95 |
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GOAT
CHEESE, Small-Scale Production by the Mont-Laurier Benedictine Nuns, 95 pages, 1983 A comprehensive treatment on all aspects of small scale goat cheese production including: general information on goat milk (definition, composition, and conditions for ensuring high-grade milk); general principles of cheesemaking; the production of cheese starter cultures; the fabrication of unripened and ripened soft cheese; and information on goat yogurt, goat butter, goat ice cream, and a host of other recipes using goat milk. |
$14.95 |
$29.95 |
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HOME
CHEESE MAKING by
Ricki Carroll, 278 pages, 2002 This book contains recipes for 75 varieties of cheese that you can make at home. Covering soft, hard, whey, goat's milk, bacterial and mold-ripened, and cheese spread cheeses - from the simple Cottage Cheese and Mozzarella to the delicious Blue, Gouda, Creme Fraiche, and Colby - Ricki takes the novice through the step-by step procedures in easy-to-understand terms. |
$22.95 |
$48.95 |
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CHEESE by L.L. Van Slyke and Walter V. Price, 522 pages A treatise on the manufacture of American Cheddar cheese and some other varieties. Intended as a textbook for the use of dairy teachers and students in classroom and workroom, it was prepared also as a handbook and work reference for the daily use of practical cheese makers in cheese factory operations. This book emphasizes the underlying value of the knowledge, basics and principles of manufacturing cheese. |
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Paper
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PROCESS
CHEESE by Vincent L. Zehren & D.D. Dave Nusbaum, 363 pages, 2000 This is a highly referenced treatise that describes the science and technology of process cheese. The book includes chapters on how the process cheese industry was established in the U.S. Also included are chapters which follow the sequence of process cheesemaking from the procurement of cheese and selection of cheese for processing, to product testing and organoleptic evaluation. |
$86.00 |
$101.00 |
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FERMENTED
MILKS by A.Y. Tamime,
262 pages, 2006 Fermented Milk reviews the properties and manufacturing methods associated with products such as yogurt, buttermilk, kefir, koumiss milk-based fermented beverages. This book offers is practically-oriented and user-friendly guide Technological developments and the metabolic activities of the starter cultures including the different blends available for production purposes are discussed at length. |
$191.00 |
$205.00 |
