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Structure of Dairy Products
Edited by Adnan Tamime
Blackwell
April 2007
Hardback 304 pp ISBN 9781405129756
£105.00
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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, 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
This book will be of value to 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.
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
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