{"product_id":"dairy-ingredients-for-food-processing-isbn-9780813817460","title":"Dairy Ingredients for Food Processing","description":"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. \u003cp\u003eAfter 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.\u003c\/p\u003e \u003cp\u003eIt is hoped that \u003ci\u003eDairy Ingredients for Food Processing\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eSpecial features:\u003c\/p\u003e \u003cul type=\"disc\"\u003e \u003cli\u003eContemporary description of dairy ingredients commonly used in food processing operations \u003c\/li\u003e \u003cli\u003eFocus on applications of dairy ingredients in various food products \u003c\/li\u003e \u003cli\u003eAimed at food professionals in R\u0026amp;D, QA\/QC, manufacturing and management \u003c\/li\u003e \u003cli\u003eWorld-wide expertise from over 20 noted experts in academe and industry \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e1. Dairy Ingredients for Food Processing: An Overview 3\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35\u003cbr\u003e\u003ci\u003eStephanie R. Pritchard and Kasipathy Kailasapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Microbiological Aspects of Dairy Ingredients 59\u003cbr\u003e\u003ci\u003eMichael Rowe and John Donaghy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Processing Principles of Dairy Ingredients 103\u003cbr\u003e\u003ci\u003eArun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Concentrated Fluid Milk Ingredients 123\u003cbr\u003e\u003ci\u003eNana Y. Farkye and Shakeel ur-Rehman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Dry Milk Ingredients 141\u003cbr\u003e\u003ci\u003eMary Ann Augustin and Phillip Terence Clarke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Casein, Caseinates, and Milk Protein Concentrates 161\u003cbr\u003e\u003ci\u003eMary Ann Augustin, Christine M. Oliver, and Yacine Hemar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Whey-based Ingredients 179\u003cbr\u003e\u003ci\u003eLee M. Huffman and Lilian de Barros Ferreira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Butter and Butter Products 199\u003cbr\u003e\u003ci\u003eAnna M. Fearon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Principles of Cheese Technology 225\u003cbr\u003e\u003ci\u003eRamesh C. Chandan and Rohit Kapoor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267\u003cbr\u003e\u003ci\u003eRamesh C. Chandan and Rohit Kapoor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Enzyme-modifi ed Dairy Ingredients 317\u003cbr\u003e\u003ci\u003eArun Kilara and Ramesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Fermented Dairy Ingredients 335\u003cbr\u003e\u003ci\u003eJunus Salampessy and Kasipathy Kailasapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Functional Ingredients from Dairy Fermentations 357\u003cbr\u003e\u003ci\u003eEbenezer R. Vedamuthu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Dairy-based Ingredients: Regulatory Aspects 375\u003cbr\u003e\u003ci\u003eDilip A. Patel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Nutritive and Health Attributes of Dairy Ingredients 387\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Dairy Ingredients in Dairy Food Processing 421\u003cbr\u003e\u003ci\u003eTonya C. Schoenfuss and Ramesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods 473\u003cbr\u003e\u003ci\u003eRamesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Dairy Ingredients in Chocolate and Confectionery Products 501\u003cbr\u003e\u003ci\u003eJorge Bouzas and Steven Hess\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Dairy Ingredients in Infant and Adult Nutrition Products 515\u003cbr\u003e\u003ci\u003eJeffrey Baxter, Steven Dimler, and Nagendra Rangavajala\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 533\u003c\/p\u003e  \"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry.\" (International Food Information Service, 13 December 2010)  \u003cp\u003e \u003c\/p\u003e  \u003cb\u003eRamesh C. Chandan\u003c\/b\u003e, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored\/edited six books on the subject of dairy food science.  \u003cp\u003e\u003cb\u003eArun Kilara\u003c\/b\u003e, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.\u003c\/p\u003e  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.  \u003cp\u003eAfter 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.\u003c\/p\u003e \u003cp\u003eIt is hoped that \u003ci\u003eDairy Ingredients for Food Processing\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eSpecial features:\u003c\/p\u003e \u003cul type=\"disc\"\u003e \u003cli\u003eContemporary description of dairy ingredients commonly used in food processing operations\u003c\/li\u003e \u003cli\u003eFocus on applications of dairy ingredients in various food products\u003c\/li\u003e \u003cli\u003eAimed at food professionals in R\u0026amp;D, QA\/QC, manufacturing and management\u003c\/li\u003e \u003cli\u003eWorld-wide expertise from over 20 noted experts in academe and industry\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989020721381,"sku":"NP9780813817460","price":314.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813817460.jpg?v=1761782468","url":"https:\/\/k12savings.com\/es\/products\/dairy-ingredients-for-food-processing-isbn-9780813817460","provider":"K12savings","version":"1.0","type":"link"}