Structure of dairy products

The lastest in a series of handbooks from the Society of Dairy Technology (SDT) provides an invaluable resource for all those involved in the dairy industry, in both traditional and modern large-scale dairy operations.

The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on the texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to investigate the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complementary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing.

Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader:

• information of importance in product development and quality control
• thorough coverage of all major aspects of the subject
• core, commercially useful knowledge for the dairy industry

This book is an essential purchase for dairy scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Contents

• Overview of microscopical approaches
• Instrumental techniques for sample preparation
• Microstructure of milk components
• Microstructure of dairy fat products
• Microstructure of concentrated and dried milk products
• Structure of fermented milks
• Microstructure of natural cheeses
• Processed cheese and cheese analogues
• Microstructure of frozen and dairy-based confectionery products
• The microscope in troubleshooting

ISBN: 9781405129756