Dairy foods account for a large portion of the Western diet, but
due to the potential diversity of their sources, this food group
often poses a challenge for food scientists and their research
efforts. Bringing together the foremost minds in dairy research,
Handbook of Dairy Foods Analysis, Second Edition, compiles the top
dairy analysis techniques and methodologies from around the world
into one well-organized volume. Exceptionally comprehensive in both
its detailing of methods and the range of dairy products covered,
this handbook includes tools for analyzing chemical and biochemical
compounds and also bioactive peptides, prebiotics, and probiotics.
It describes noninvasive chemical and physical sensors and starter
cultures used in quality control. This second edition includes four
brand-new chapters covering the analytical techniques and
methodologies for determining bioactive peptides, preservatives,
activity of endogenous enzymes, and sensory perception of dairy
foods, and all other chapters have been adapted to recent research.
All other chapters have been thoroughly updated. Key Features:
Explains analytical tools available for the analysis of the
chemistry and biochemistry of dairy foods Covers a variety of dairy
foods including milk, cheese, butter, yogurt, and ice cream
Analysis of nutritional quality includes prebiotics, probiotics,
essential amino acids, bioactive peptides, and healthy
vegetable-origin compounds Includes a series of chapters on
analyzing sensory qualities, including color, texture, and flavor.
Covering the gamut of dairy analysis techniques, th e book
discusses current methods for the analysis of chemical and
nutritional compounds, and the detection of microorganisms,
allergens, contaminants, and/or other adulterations, including
those of environmental origin or introduced during processing.
Other methodologies used to evaluate color, texture, and flavor are
also discussed. Written by an international panel of distinguished
contributors under the editorial guidance of renowned authorities,
Fidel Toldra and Leo M.L. Nollet, this handbook is one of the few
references that is completely devoted to dairy food analysis - an
extremely valuable reference for those in the dairy research,
processing, and manufacturing industries.
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