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Books : Professional & Technical : Professional Science : Agricultural Sciences : Animal Husbandry : Dairy Science
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This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
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The dairy industry continues to develop at a disconcertingly rapid pace. For the people working in this field, keeping abreast of the techniques used within the industry and adopted from outside, has become a permanent feature of life. This revised edition of the Dictionary of Dairy Terminology gives the equivalents in English, French, German and Spanish for up-to-date terms, currently used in the dairy industry worldwide. The dictionary includes explanations of important key terms prepared by world-recognized specialists. It is an invaluable tool for those in international trade, in legislation, and for professional translators and interpreters.
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The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work.
The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a color plate section in each volume. The inclusion of "Further Reading" lists at the end of each article provide easy access to further information and a guide into the primary literature.
Key Features
* Over 400 articles covering all aspects of dairy science
* Further reading lists at the end of each article provide easy access to further information and a way into the primary literature
* Extensive cross-referencing
* Many figures and tables illustrating the text and a color plate section in each volume
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This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The first section deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products, and covers such aspects as producer microorganisms, biochemical classification of enzymes, physical and biochemical properties, thermal stability, regulation and control of synthesis and assay methods. Particular emphasis is placed on commercially important areas such as physical and biochemical effects in food components and influence on shelf life and product quality. The problems of standardization and control of enzymes in dairy products, as well as areas for future research, are critically examined. The poorly understood role of psychrotroph extracellular enzymes in meat, fish, and poultry is also discussed in a separate section under such headings as physical and biochemical effects on tissue and contribution to growth and penetration of the producer organism.
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In 1972 Gordon Jones sold his management consulting firm in New York City and moved to Nova Scotia with his wife, Sonia, a Harvard Ph.D. and upcoming chairperson of the Spanish Department at Dalhousie University. The couple bought a small farm next to the ocean where Gordon intended to help care for their first child, Valerie, while enjoying the natural beauty of the area and indulging his life-long dream of owning a yacht and sailing into the occasional sunset.Their lives were quiet and orderly until, in an unguarded moment, they made the mistake of buying a cow. Daisy quickly became the head of the household, subordinating her new owners to the position of servants in charge of cleaning, feeding, and milking her. The Joneses meekly accepted their servitude, for which Daisy rewarded them by supplying more milk than their refrigerator could hold. They tried reasoning with her but she was unwilling to cut back her milk supply (not even on Sundays and holidays), so Sonia decided to make the surplus milk into yogurt for a friend of hers who owned a health food store. After many false starts and costly learning experiences, the entrepreneurial couple eventually succeeded in getting their new business off the ground. Now the Joneses employ forty-two people and enjoy annual sales of over two million dollars. After a long and contented life Daisy finally was called to cow heaven, but she has been immortalized on the Jones's Peninsula Farm tractor-trailers and yogurt containers.
In spite of dedicating much of her time to nursing babies, raising children, teaching classes, sitting on university committees, and publishing academic books and articles, Sonia managed to write a humorous, heart-warming book about her family's adventures and misadventures in the dairy industry where they found themselves wrestling with multinational competitors and Napoleonic dairy-case boys. Her book was published by E.P. Dutton in New York and featured as an alternate selection by the Literary Guild of America. It was later condensed by the Reader's Digest and circulated to twenty-eight million readers in a dozen languages. Gordon, by the way, never did get his yacht, but he is grateful to the many friends who are kind enough to invite him to go sailing with them from time to time.
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India's "Anand pattern" dairy co-operatives are widely used as a developmental model for dairy farming in Asia, Africa, and Latin America. However, they have been criticized for their limited benefits to the poorest members of society, their effects on rural women's work, and their use of capital-intensive imported technology. This book assesses the Kheda dairy co-operative in Gujarat that was the inspiration for the Anand pattern, and uses case studies from the Indian state of Kerala to question the current drive to replicate the Anand pattern. Shanti George also presents a discussion of the successful Choryasi dairy co-operative that, unlike Kheda, uses intermediate technology, but has not been replicated or adopted as a model. He then shifts his focus to Africa, where the Dairy Development Programme has tried to learn from the Anand pattern and from its critics. George's study stresses the human factor in development planning, and argues that this must be considered when trying to devise optimally productive co-operatives.
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Everything newcomers and specialists need to know about milk and dairy products in only 220 pages.
The book is a condensed, up-to-date and well-structured compilation of the key knowledge in this field. Its four sections deal with:
- the chemical personality of milk (lipids, proteins, lactose, minor constituents)
- milk in its biological context (its bioproduction by mammals, milking, dairy microbiology, etc.)
- the processing operations specific to dairy industry (centrifugation, cream separation, bactofugation, filtration through membranes, etc.) - the manufacture of dairy products (milk and milk beverages, fermented dairy products, cheeses, fat products, whey products, ice cream and dried products)
Moreover, numerous tables and charts make significant amounts of vital related information available at a glance.
The author has worked for many years in dairy research. He is currently Principal Scientist in the Department of Food Science of the Agricultural Research Organization, Bet Dagan, Israel.
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Volume 1 of the Food Products Series, integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as criteria for acceptability
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Major changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fat, fat is rapidly decreasing in value relative to protein. This has come about because of the increased availability of competitively-priced, plant-derived edible oils and because of the perceived health problems associated with animal fat in the human diet. Such changes have major implications for the dairy sector, particularly in developed countries. Against this background, this book presents a timely review of developments in milk production and consumption, of changes in milk component values, and of the opportunities that biotechnology provides to alter the composition of and add value to milk on the farm. The subject coverage is very broad, ranging from nutritional aspects of pastures and forages, to rumen microbiology, genetics and reproductive technologies, milk biochemistry and environmental implications. It is based on a conference held in Wellington, New Zealand, in February 1996 and sponsored by the OECD and AgResearch. Contributors include leading research workers from North America, Europe, Japan, Australia and New Zealand. It provides an invaluable overview of the subject, suitable as a reference book for advanced students, researchers and advisers in dairy science as well as related disciplines such as grassland, nutritional and food sciences.
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In search of efficiency, the dairy industry - often the major sector of the food industry at a national level - is constantly seeking to improve working practices, and advances in process technology are an integral part of this trend. Consequently, there tends to be a steady evolution of plant processes to meet new demands and, since the first edition of this book was written nearly ten years ago, many such changes have been introduced. Some, such as the marketing of mild yoghurts, have necessitated only subtle changes in technology, whilst others have been more dramatic, for example the commercial exploration of ohmic heating. Nevertheless, both ends of the spectrum represent innovation, and it was for this reason that a major revision of the original text was deemed essential. The basic approach to the subject has remained unchanged. Thus, while Volume 1 deals with liquid milk and its immediate derivatives like cream, butter and dried milks/milk components, Volume 2 covers more extensively processed items like cheese, ice cream and fermented milks. Chapters on the microbiological and chemical quality of dairy products are included, alongside a section on physical properties, and an entirely new chapter explores the explosion hazards of handling milk powders on an industrial scale.
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