Tamime Structure of Dairy Products

1. Auflage 2008
ISBN: 978-0-470-99591-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 304 Seiten, E-Book

Reihe: Society of Dairy Technology

Structure of Dairy Products
SOCIETY OF DAIRY TECHNOLOGY SERIES
Edited by A. Y. Tamime
The Society of Dairy Technology (SDT) has joined with BlackwellPublishing to produce a series of technical dairy-related handbooksproviding an invaluable resource for all those involved in thedairy industry; from practitioners to technologists working in bothtraditional and modern large-scale dairy operations.
The previous 30 years have witnessed great interest in themicrostructure of dairy products, which has a vital bearing on,e.g. texture, sensory qualities, shelf life and packagingrequirements of dairy foods. During the same period, new techniqueshave been developed to visualise clearly the properties of theseproducts. Hence, scanning electron microscopy (SEM) andtransmission electron microscopy (TEM) have been used ascomplimentary methods in quality appraisal of dairy products, andare used for product development and in trouble shooting whereverfaults arise during manufacturing.
Structure of Dairy Products, an excellent new addition to theincreasingly well-known and respected SDT series, offers thereader:
* information of importance in product development andquality control
* internationally known contributing authors and bookeditor
* thorough coverage of all major aspects of the subject
* core, commercially useful knowledge for the dairyindustry
Edited by Adnan Tamime, with contributions from internationalauthors, this book is an essential purchase for dairy scientistsand technologists, food scientists and technologists, foodchemists, physicists, rheologists and microscopists. Libraries inall universities and research establishments teaching andresearching in these areas should have copies of this importantwork on their shelves.

Autoren/Hrsg.

Tamime, A. Y.

Tamime, Adnan Y.

Inhaltsverzeichnis

Chapter 1.
Overview of Microscopical Approaches.
.
Chapter 2.
Instrumental Techniques for Sample Preparation.
Chapter 3.
Microstructure of Milk Components.
Chapter 4.
Microstructure of Dairy Fat Products.
Chapter 5.
Microstructure of Concentrated and Dried Milk Products.
Chapter 6.
Structure of Fermented Milks.
Chapter 7.
Microstructure of Natural Cheeses.
Chapter 8.
Processed Cheese and Cheese Analogues.
Chapter 9.
Microstructure of Frozen and Dairy-Based ConfectionaryProducts.
Chapter 10.
The Microscope in Troubleshooting

Über Autor(innen)

Dr Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, Scotland, UK