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Dairy Ingredients for Food Processing (Wiley-Blackwell, 2011) pdf

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 							ISBN 9780813817460
  
  
  
  The objective of
this book is to provide a single reference source for those working with dairy-based ingredients, offering a
comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The
Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom,
representing a full range of international expertise from academic, industrial, and government research backgrounds.
  After introductory chapters which present the chemical, physical, functional and microbiological characteristics of
dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients,
focusing on those parameters that affect their performance and functionality in food systems. The popular applications
of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses,
processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional
products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in
order to enhance the usefulness of the book as a reference volume.
  
  It is hoped that Dairy Ingredients for
Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science;
regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of
dairy ingredients.
  
  Special features:
  
  Contemporary description of dairy ingredients
commonly used in food processing operations
  Focus on applications of dairy ingredients in various food
products
  Aimed at food professionals in R&D, QA/QC, manufacturing and management
  World-wide expertise
from over 20 noted experts in academe and industry 						

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