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Many advances have recently taken place in dairy science and this book provides timely reviews of a number of such key topics. The subject matter is divided into five sections, covering: nutrition and physiology; breeding and reproduction; health maintenance and control; milking and milk technology; and the environment and ethics. All chapters have been specially commissioned for this volume from international authorities from Europe, North America and Africa. The book represents an important update of the literature for research workers, lecturers, advisers and advanced students in many areas of animal science as well as veterinarians concerned with bovine medicine. ... Read more

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and intermediate and final products and the interactions between products and processing equipment.Softcover. DLC: Dairy processing. ... Read more

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Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.

An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.

All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.

This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work. It will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry. ... Read more

Customer Reviews (1)

VERY USEFUL
I FOUND THE INFORMATION I WAS LOOKING FOR, ABOUT SOME SPECIFIC TECHNIQUES FOR CASEIN DIFERENTIATION AND QUANTIFICATION. ... Read more

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Written for the transitioning and new organic farmer, Organic Dairy Farming brings together for the first time in a single volume the information to explain everything from organic soil management, calf care and mastitis control to the certification process and marketing for the organic premium. Combining up-to-date advice from 20 experts in a variety of fields, it presents organic concepts and practices in a readable form. The book includes farmer interviews demonstrating how they have successfully applied organic practices on their own farms. Over sixty illustrations, glossary, list of resources and complete index make the book very useable. An essential tool for both the farmer and the agricultural professional. ... Read more

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The dairy industry continues to develop at a disconcertingly rapid pace. For the people working in this field, keeping abreast of the techniques used within the industry and adopted from outside, has become a permanent feature of life. This revised edition of the Dictionary of Dairy Terminology gives the equivalents in English, French, German and Spanish for up-to-date terms, currently used in the dairy industry worldwide. The dictionary includes explanations of important key terms prepared by world-recognized specialists. It is an invaluable tool for those in international trade, in legislation, and for professional translators and interpreters.
... Read more

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The book provides a comprehensive description of the principalconstituents of milk (water, lipids, proteins, lactose, salts,vitamins) and of the chemical aspects of principal families of dairyproducts. It also covers applied aspects, such as heat-inducedchanges and the use of enzymes, and principal physical properties.This concise overview should be of value to all dairy scientists andstudents. ... Read more

Customer Reviews (2)

Wow !
This book is simply an outstanding history of the 20th century years of the NYO&W. If you are interested in NY State railroads, the NY dairy industry, or just steam and early diesal era railrods, this is a must have book.I can't say enough good things about the writing, the photographs and the line art illustration. Fantastic!!!

One of the best books on the dairy industry and the O&W
Yet another great book from one of the most underrated railroad historians of our time. Not a stone was left unturned by Mr. Mohowski on his in-depth look at the dairy industry and life during that period along the infamous New York Ontario & Western. Beautifully written with dozens of photos, some of which have never been seen before. I take my hat off to Bob, we are not worthy!! ... Read more

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Reference for the dairy industry in improving process efficiency and product quality. Summarizes the latest research on the constituents of milk, and reviews how agricultural practice influences the quality of raw milk. Discusses key aspects of safety, such as good hygienic practice, and improvements in pasteurization and sterilization. ... Read more

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In this new edition several chapters have been extensively revised or re-written. The introduction develops the theme of the role of animals (especially the dairy cow) in sustained agricultural systems. New material is included on buffer feeding, wholecrop cereals and feeding by-products as "straights", along with a complete explanation of the new Metabolisable Protein System adopted as the UK standard in 1992. New problems associated with BST and BSE (bovine spongiform encephalopathy) are explained and a new chapter on breeding critically examines the practice, principles and limits of genetic improvement by multiple ovulation, embryo transfer and cloning. The book ends with a review of future developments in dairy cow husbandry ranging from the use of robotics to allow cows almost complete control of their own environment to the use of intermediate technology to roll back the major constraints on dairy production in the tropics. ... Read more

Product Description
In search of efficiency, the dairy industry - often the major sector of the food industry at a national level - is constantly seeking to improve working practices, and advances in process technology are an integral part of this trend. Consequently, there tends to be a steady evolution of plant processes to meet new demands and, since the first edition of this book was written nearly ten years ago, many such changes have been introduced. Some, such as the marketing of mild yoghurts, have necessitated only subtle changes in technology, whilst others have been more dramatic, for example the commercial exploration of ohmic heating. Nevertheless, both ends of the spectrum represent innovation, and it was for this reason that a major revision of the original text was deemed essential. The basic approach to the subject has remained unchanged. Thus, while Volume 1 deals with liquid milk and its immediate derivatives like cream, butter and dried milks/milk components, Volume 2 covers more extensively processed items like cheese, ice cream and fermented milks.Chapters on the microbiological and chemical quality of dairy products are included, alongside a section on physical properties, and an entirely new chapter explores the explosion hazards of handling milk powders on an industrial scale. ... Read more

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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. ... Read more

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Bovine somatotropin, or bST, a growth hormone genetically engineered to increase milk production in dairy cows, highlights the controversial issues of biotechnology and its widespread use. Focusing on the problems inherent in new and radically different technologies, this book develops a methodology for examining bST and other biotechnological developments like it, from production to consumption and from research to public policy. ... Read more

Product Description
This is the third volume in the series on the chemistry andphysical properties of milk constituents. Volumes 1 and 2 dealt withthecommercially important constituents proteins and lipids,respectively. Although the constituents dealt with in this volume areof less commercial importance, they are, nevertheless, of majorsignificance in the chemical, physical, technological, nutritionaland physiological properties of milk and milk products.AdvancedDairy Chemistry Volume 3 is the most comprehensive book available onthe subject. The constituents of milk dealt with in this volume arelactose, water, milk salts and vitamins. The chemical and enzymaticmodification of lactose and the physico-chemical properties of milkare also discussed.This book is a second edition of the verysuccessful third volume in the series Developments in DairyChemistry. Professor Fox, a world authority in this field, has pulledtogether an impressive international list of contributors, providinga title that will be great use to personnel working within the dairyindustry and those in academics and research. ... Read more

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Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of:

Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. ... Read more