Milk proteins : from expression to food

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus…

Dairy processing : improving quality

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality.

Structure of dairy products

Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. TamimeThe 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 sensory evaluation of dairy products

Edition

2nd ed.

ISBN/ISSN

9780387774060

Collation

xv, 573 p. : ill. (some col.) ; 24 cm.

Series Title

-

Call Number

[ITP-LIB-114]

Handbook of functional dairy products

Edition

-

ISBN/ISSN

1587160773

Collation

293 p. : ill. ; 24 cm.

Series Title

Functional foods & nutraceuticals series

Call Number

[ITP-LIB-48]