Structure of Dairy Products by Adnan Y. TamimeStructure of Dairy Products by Adnan Y. Tamime

Structure of Dairy Products

EditorAdnan Y. Tamime

Hardcover | May 21, 2007

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Structure of Dairy Products
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.

Dr Adnan Tamime, Consultant in Dairy Science and Technology, Ayr, Scotland, UK
Title:Structure of Dairy ProductsFormat:HardcoverDimensions:304 pages, 10 × 7.1 × 0.82 inPublished:May 21, 2007Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1405129751

ISBN - 13:9781405129756

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Table of Contents

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 Confectionary Products.

Chapter 10.

The Microscope in Troubleshooting

Editorial Reviews

"Structure of Dairy Products provides a timely and comprehensive review of understanding the micro structure of milks and milk products. In the last 30 years great interest is seen, in the structure of dairy products and at the same time different techniques have been developed to visualise the properties of these products. The book is multi-author text containing chapters that summarise recent findings for each dairy product"Food and Beverage World