Consumers demand quality milk with a reasonable shelf-life, requirements 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. This book provides a…
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 safet…
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of di…
'Lactose: Evolutionary Role, Health Effects, and Applications' is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology. The book presents an overview of the qualities of lactose, beginning with…
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developme…
"The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. Dairy Processin…