Dairy Science Books

New and Published Books

1. Melatonin in the Promotion of Health, Second Edition

   Edited by Ronald Ross Watson

   Melatonin is a powerful hormone and antioxidant with numerous effects on the metabolism and the health of humans. Available as a dietary supplement in the United States since 1993, it is one of the most popular over-the-counter alternative remedies available. Comprising contributions from...

   Published August 24th 2011 by CRC Press
2. Improving the Safety and Quality of Milk

   Volume Two, Improving Quality in Milk Products

   Edited by M. Griffiths

   Series: Woodhead Press

   Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the Safety and Quality of Milk provides a...

   Published May 26th 2010 by CRC Press
3. Improving the Safety and Quality of Milk

   Volume One, Milk Production and Processing

   Edited by M. Griffiths

   Series: Woodhead Press

   Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the Safety and Quality of...

   Published May 9th 2010 by CRC Press
4. Applied Aspects of Optical Communication and LIDAR

   By Nathan Blaunstein, Shlomi Arnon, Natan Kopeika, Arkadi Zilberman

   Exploring the practical aspects of atmospheric optical communication and light detection and ranging (LIDAR), Applied Aspects of Optical Communication and LIDAR details the role of atmospheric structures in propagation phenomena that influence the transmission of optical signals through perturbed...

   Published December 27th 2009 by Auerbach Publications
5. Engineering Aspects of Milk and Dairy Products

   Edited by Jane Selia dos Reis Coimbra, Jose A. Teixeira

   Series: Contemporary Food Engineering

   Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the...

   Published November 23rd 2009 by CRC Press
6. Development and Manufacture of Yogurt and Other Functional Dairy Products

   By Fatih Yildiz

   While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents...

   Published November 23rd 2009 by CRC Press
7. Dairy-Derived Ingredients

   Food and Nutraceutical Uses

   Edited by M. Cooredig

   Series: Woodhead Press

   Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and...

   Published November 23rd 2009 by CRC Press
8. Handbook of Dairy Foods Analysis

   Edited by Leo M.L. Nollet, Fidel Toldra

   Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles...

   Published November 3rd 2009 by CRC Press
9. Technology of Coated and Filled Chocolate, Confectionery and Bakery Products

   Edited by G. Talbot

   Series: Woodhead Press

   A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat and sugar-based...

   Published July 27th 2009 by CRC Press
10. Functional and Specialty Beverage Technology

    By P Paquin

    Series: Woodhead Press

    This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and...

    Published March 18th 2009 by CRC Press