Dairy & Food Chemistry, Science, Technology


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4

PROBIOTIC DAIRY PRODUCTS           
by
  A.Y. Tamime,  216 pages, 2006
With the recent understanding of milk systems and an explosion in interest in the use of probiotics as functional foods, this book reviews the latest research in regard to the functional aspects of dairy and fermented milk products and their ingredients. Coverage includes production systems; gut microflora; genomic characterisation; health claims; maintenance and statutory regulations.

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$236.00

Printed On Demand
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$255.00


7.

DAIRY CHEMISTRY & BIOCHEMISTRY      
P.F. Fox & PLH McSweeney 478 pages, 1998
For those who need a concise overview of dairy chemistry and biochemistry. Emphasis is on chemical and biochemical aspects of dairy science.  An invaluable reference for the vast number of food processors who use dairy materials as ingredients in their products.


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$245.00

Printed On Demand
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$265.00


8.

MICROBIOLOGY & BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS
edited by B.A. Law, 365 pages, 1996
This second edition brings together information on a wide range of fermented dairy products. It takes into particular account the influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. In addition, the second edition adds a Sensory Evaluation of Dairy Flavors chapter.

$250.00

$265.00


15.

PRINCIPLES OF FOOD CHEMISTRY
by John deMan, 520 pages, 1999
The basic principles of food chemistry remain the same, but with much additional research carried out over the years, new material was added in this the 3rd edition. Added are chapters on "Additives and Contaminants" and "Regulatory Control of Food Composition, Quality and Safety".

$87.00

 

$107.00

 


26.
FUNDAMENTALS OF DAIRY CHEMISTRY, Third Edition 
edited by Noble Wong, 779 pages, 1988
This text brings the reader up-to-date on the latest dairy chemistry development, including two vital areas - nutritive value and chemistry of processing. Here, too, are basic research data, fundamental observation, interpretations, and application, plus insightful theoretical discussions on key contributions to dairy chemistry.

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$295.00

 

Printed On Demand
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$314.00

 


29.

FUNDAMENTALS OF CHEESE SCIENCE   
by P.F Fox, T.P. Guinee,T.M. Cogan and P.L.H. McSweeney,      
This text is divided into 23 chapters dealing with the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidifcation, the microbiology and bio- chemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese.

$221.00

 

$241.00

 


47.

FOOD CHEMISTRY, Fourth Edition, paperback
edited by S. Damodaran, Kirk Parkin & Owen Fennema                                       
This newest edition is intended to serve for the person who has a solid background in organic chemistry and biochemistry, and to allow researchers an insightful comprehensive coverage of food chemistry. Includes a new chapter titled Impact of Biotechnology. Also highlights bioactive agents and their role in human health; expands treatment of physical and chemical component interactions; introduces new contributors for several chapter updates; examines major and minor food components such as lipids, proteins, and enzymes and vitamins, colorant, and additives; reviews basic considerations in food systems as well as specific information on the characteristics of milk and postmortem physiology of edible muscle and plant tissues; provides appendices on the international system of units, conversion factors, log P values calculation, and Greek alphabet

$90.00

$109.00


76.

DAIRY SCIENCE AND TECHNOLOGY, 2nd Edition
by Pieter Walstra, Jan T.M. Wouters and Tom J. Geurts, 783 pages, 2006
This book offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. New to the second edition, a chapters discusses treatments on the nutritional aspects of milk components and of certain products, including infant formula

$226.00

$379.00

ADVANCED DAIRY SCIENCE AND TECHNOLOGY
edited by Trevor J. Britz and R.K. Robinson,300 pages, 2008
The book examines the most important recent advances in dairy technology and presents some of the scientific and technical options than many dairy operations will want to consider, and perhaps embrace, over the next decade. Contributing authors cover such commercially important topics as thermal processing of milk, applications of membrane separation, hygiene, and environmental issues.

$251.00


$270.00



78.

MODERN DAIRY TECHNOLOGY, Vol. 2 - Advances in Milk Products
edited by R.K. Robinson, 516 pages, 1993
This volume covers recent developments in yogurt and cheese manufacture and frozen-food products. Without sophisticated monitoring of selected chemical and microbiological parameters, large plants could never operate with any degree of efficiency; the methods of analysis used in precise process control are also reviewed in this volume.

$279.00


$299.00



79.

ADVANCED DAIRY CHEMISTRY- Volume 1: Proteins, Third Edition,     
Part A & B
edited by P.F. Fox, and P.L.H. McSweeney, 1,344 pages, 2003
This book addresses the most commercially important constituents of milk in terms of roles in nutrition and as functional components in foods. This edition provides detailed scientific information on all aspects of milk proteins. This book summarizes current knowledge on milk proteins and suggests areas of future work. Expanded over previous editions, this book went from 18 chapters to 29 and is divided into parts A & B.

$210.00

 

$229.00

 


80.

ADVANCED DAIRY CHEMISTRY - Lipids - Second Edition
edited by P.F. Fox, 432 pages, 1995
The most comprehensive book available covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects, and their role in consumer acceptability of dairy products.

$307.00

 

$327.00

 


BIOACTIVE COMPONENTS IN MILK AND DAIRY PRODUCTS
edited by Young W. Park, 440 pages, 2009
This book extensively covers the bioactive components in milk and dairy products of many dairy species including cows, goats, buffalo, sheep, horse, camel, and other minor species. Coverage of each of the various dairy species include bioactive proteins and peptides; bioactive liped components; oligosaccharides; growth factors; and other minor bioactive compounds. Bioactive components are discussed for manufacturered dairy products, such as caseins, caseinates and cheeses; yogurt products; koumiss and kefir; and whey products.

$241.00

 

$260.00

 


83.

HANDBOOK OF MILK OF NON-BOVINE MAMMALS               by Young W. Park and George Haenlein 449 pages, 2006
Dairy and nutrition experts from around the world contributed to this book.  Secondary dairy species addressed are the goat, sheep, buffalo, mare, camel, yak, deer, sow, llama, alpaca and ass.  The book covers important aspects of raw milk production, compositional, nutritional, therapeutic, physico-chemical, and microbiological characteristics from minor milk species.

$246.00

 

$265.00

 


87.

CHEESE: Chemistry, Physics & Microbiology, Vol. 1- General Aspects, Second Edition, edited by P.F. Fox, 616 pages, 1993
This second edition of the highly successful original two-volume set, retains all 21 subjects with 10 new chapters. In this volume, cheese: methods of chemical analysis; biochemistry of cheese ripening; water activity and the composition of cheese; growth and survival of pathogenic and other undesirable microorganisms; and membrane processes in cheese technology were added to the original.

$411.00

 

$445.00

 


88.

CHEESE: Chemistry, Physics & Microbiology, Vol. 2 - Major Cheese Groups, Second Edition
edited by P.F. Fox, 592 pages, 1993

Volume two (see book #87 for volume 1) updates the highly successful original two-volume set with new chapters containing information on Northern European cheese varieties; cheeses of the former USSR; Mozzarella and Pizza cheeses; acid-coagulated cheeses, and cheeses from sheep's milk.

$411.00

 

$445.00

 


92.

STRUCTURE OF DAIRY PRODUCTS
Edited by A.Y.Tamime 288 pages, 2007
This book covers all major aspects of the structure of dairy products, including details of the use of techniques such as scanning electron microscopy and transmission electron microscopy; how information on the structure of dairy products is used in quality appraisal, in food product development and in trouble-shooting during manufacturing.

$236.00

 

$255.00

 



93.

FUNCTIONAL DAIRY PRODUCTS
edited by Tiina Mattila-Sandholm and Maria Saarela, 395 pages, 2003
This book reviews key dairy ingredients, their functional benefits and uses, covering specific topics like lactic acid bacterial, CLA,  caseinophosphopeptides, oligosaccharides. Also covered are the functionality of prebibiotics and probiotics. Current research on the health benefits of functional dairy products opens the book.

$306.00

 

$325.00

 


94.

FUNCTIONAL DAIRY PRODUCTS VOL. 2
edited by Maria Saarela, 539 pages, 2007
Volume 2 (see above book) reviews the latest developments in the functional dairy products arena and their industrial applications.  Health benefits in areas of weight management, child health and gut health are discussed. The various ingredients such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols are reviewed. Biomarkers and experimental models to investigate health benefits, genomics and regulation and safety get attention to in the final part of the book.

$316.00

 

 

$335.00

 

 


96.

Handbook of FERMENTED FUNCTIONAL FOODS
edited by Edward R. Farnworth, 390 pages, 2003
This book explores how fermentation of a food changes its composition, adds nutrients, produces active ingredients or increase bioavailability of nutrients, and how the live bacteria in some fermented foods enhance nutritive health value. Yogurt, cheese, kefir are covered.

$166.00

 

 

$185.00

 

 


98.

FOOD FERMENTATION AND MICRO-ORGANISMS
by Charles W. Bamforth, 216 pages, 2004
The author covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what the role of fermentation is and what possibilities exist for future development.

Printed On Demand
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$251.00

 

Printed On Demand
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$270.00

 

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