Books & Videos

Whey, Lactose, Dried Dairy Products

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	ADVANCES IN DAIRY INGREDIENTS by Geoffrey W. Smithers and Mary Ann Augustun, 352 pages, 2013 The book provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Functional foods are emerging as key drivers of the global food economy, and dairy ingredients and technology are at the forefront in these developments. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.	$206.00	$250.00
	DAIRY INGREDIENTS FOR FOOD PROCESSING by Ramesh C. Chandan and Arun Kilara The book presents the chemical, physical, functional and microbiological characteristics of dairy ingredients, and addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems.	$261.00	$305.00
	MEMBRANE PROCESSING: Dairy and Beverage Applications by A.Y. Tamime, 376 pages, 2013 The filtration systems can be classified into four main groups: RO, nanofiltration, UF and microfiltration. This book is divided into three main parts. Part 1 reviews the principles, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part 2 provides information on the applications of membrane processes in the manufacture of dairy products. Part 3 considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar.	$206.00	$250.00
40	WHEY & WHEY UTILIZATION by Tadeusz Sienkiewicz and Carl-Ludwig Riedel, 390 pages, 1990 Production of whey is on the upswing, and increasing along with it is the amount of research devoted to whey utilization. No longer regarded as an inferior by-product, whey utilization is now considered an attractive proposition at many cheese plants and also at many whey processing companies.	$123.00	$167.00
41.	WHEY. Proceedings of the International Whey Conference International Dairy Federation, 368 pages, 1998 Program emphasis was placed on the use of whey products in functional foods and nutraceuticals. For the dairy industry, those items represent products of added value that provide health benefits beyond basic nutrition, and as such, offer the potential of increased economic returns.	$113.00	$113.00
50.	ULTRAFILTRATION AND MICROFILTRATION HANDBOOK by Munir Cheryan, 527 pages, 1998 This book was the first comprehensive presentation of ultrafiltration - its scientific bases, technology, equipment and application. Most industrial applications to date have been secondary applications. However, scientific and trade literature indicate a number of applications. Although this book focuses on UF, a certain amount of overlap with the operation on either side of the size scale (reverse osmosis and microfiltration) is unavoidable.	$237.00	$281.00
	ENGINEERING ASPECTS OF MILK AND DAIRY PRODUCTS edited by Jane Selia dos Reis Coimbra and Jose A. Teixeira, 265 pages, 2010 This book provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues relating to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field. The book incorporates case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose.	$206.00	$250.00
81.	ADVANCED DAIRY CHEMISTRY-3 Lactose, Water, Salt & Vitamins, 2nd Edition edited by P.F. Fox, 536 pages, 1996 This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Five of the 11 chapters of this book are devoted to lactose. Two chapters are devoted to milk salts; one to vitamins and one to an overview of dairy products.	$225.00	$269.00
	DAIRY POWDERS AND CONCENTRATED MILK PRODUCTS Edited by the Adnan Tamime The primary aim of this text is to detail in one reference the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made with retentates), whey powders including whey powder concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders.	$256.00	$300.00
95.	FOOD POWDERS Physical Properties, Processing and Functionality by Gustavo V. Barbosa-Canovas, Enrique Ortega-Rivas; Pablo Juliano and Hong Yan; 372 pages, 2005 A comprehensive review on the characterization of ingredients, semi-processed, and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure.	$235.00	$279.00