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ENCYCLOPEDIA
OF FERMENTED FRESH MILK PRODUCTS by J. A. Kurmann, J. lj. Rasic, M. Kroger, 368 pg., 1992 This book is the first encyclopedia and inventory of fermented milk, cream, buttermilk and whey products. It contains information on traditional and non-traditional fermented-fresh milk products, as well as proposed products not yet commercially manufactured. There are 400 entries covering new product ideas for R&D personnel, and emphasizing products that have a "healthy" image, including yogurt, acidophilus, and bifidus products. |
$255.00 |
$299.00 |
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FOOD
ADDITIVES HANDBOOK by Richard Lewis, Sr., 600 pages, 1989 This handbook covers more than 1,350 food additives, including direct and in-direct additives, packaging materials, and pesticide residues. Wide-ranging information on each additive includes physical properties, generic use, hazards to the consumer and worker who handles large quantities in manufacturing and usage regulations. Safety and nutritional issues relevant to added flavors and coloring agents are discussed. |
$305.00 |
$349.00 |
65. |
MILK
- Its Remarkable Contribution to Human Health and Well-Being By Stuart Patton, professor emeritus, Pennsylvania State University Directed to the consumer and all interested in the merits of using milk from domesticated animals, as human food. Pro and con arguments about the healthfulness of cow’s milk are discussed at length and with documentation. The book explores the growing gap between the public’s impressions of milk and known facts about milk and dairy foods. |
$41.00
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$56.00
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DICTIONARY
OF FOOD SCIENCE AND TECHNOLOGY, by the International Food Information Service, 488 pages, 2009 A comprehensive dictionary which contains over 7800 entries published by the IFIS, known worldwide for its production of Food Science and Technology abstracts. |
$194.00
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$238.00 |
 72. |
HANDBOOK
OF DAIRY FOODS AND NUTRITION, 3rd edition by Gregory Miller, Judith Jarvis, Lois McBean, 407 pages, 2007 The new edition presents a comprehensive overview of the nutritional content and benefits of milk and a range of other dairy products including cheese and yogurt. It examines the influence of dairy on cardiovascular health and blood pressure, reducing colon cancer risk, and enhancing bone and oral health. |
$166.00
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$210.00 |
 73 |
KOSHER
FOOD PRODUCTION by Zushe Yosef Blech, 2nd Editon, 512 pages, 2008 The second edition explores the relationship between modern food production and the related Kosher application. Following an introduction to basic Kosher law and theory, the author details the essential food production procedures required of modern food plants to meet Kosher certification standards. In addition to dairy, other industries covered include baking, fish, meats and poultry, flavor, food service, biotechnology, fruits and vegetables, ingredients, oils, fats and emulsifiers and more. A collection of over 50 informative commodity-specific essays give readers an insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. |
$236.00
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$280.00 |
