Structure of Dairy Products / Society of Dairy Technology Series (PDF)

Structure of Dairy Products

SOCIETY OF DAIRY TECHNOLOGY SERIES

Edited by A. Y. Tamime

The Society of Dairy Technology (SDT) has joined with Blackwell
Publishing to produce a series of technical dairy-related handbooks
providing an invaluable resource for all those involved in the
dairy industry; from practitioners to technologists working in both
traditional and modern large-scale dairy operations.

The previous 30 years have witnessed great interest in the
microstructure of dairy products, which has a vital bearing on,
e.g. texture, sensory qualities, shelf life and packaging
requirements of dairy foods. During the same period, new techniques
have been developed to visualise clearly the properties of these
products. Hence, scanning electron microscopy (SEM) and
transmission electron microscopy (TEM) have been used as
complimentary methods in quality appraisal of dairy products, and
are used for product development and in trouble shooting wherever
faults arise during manufacturing.

Structure of Dairy Products, an excellent new addition to the
increasingly well-known and respected SDT series, offers the
reader:

* information of importance in product development and
quality control

* internationally known contributing authors and book
editor

* thorough coverage of all major aspects of the subject

* core, commercially useful knowledge for the dairy
industry

Edited by Adnan Tamime, with contributions from international
authors, this book is an essential purchase for dairy scientists
and technologists, food scientists and technologists, food
chemists, physicists, rheologists and microscopists. Libraries in
all universities and research establishments teaching and
researching in these areas should have copies of this important
work on their shelves.