Dairy Ingredients for Food Processing

Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Section 2 describes the applied aspects of using dairy ingredients in food products such as bakery products, confectionery, snack foods, dressings, desserts, infant formulas, puddings, and functional foods. The book presents a contemporary approach to the topics, and is designed to augment related books in the existing market.

Ramesh C. Chandan, 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.

Arun Kilara, 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.

Contributors
Preface
Dairy Ingredients for Food Processing: An Overview
Chemical, Physical, and Functional Characteristics of Dairy Ingredients
Microbiological Aspects of Dairy Ingredients
Processing Principles of Dairy Ingredients
Concentrated Fluid Milk Ingredients
Dry Milk Ingredients
Casein, Caseinates, and Milk Protein Concentrates
WheyâÇôbased Ingredients
Butter and Butter Products
Principles of Cheese Technology
Manufacturing Outlines and Applications of Selected Cheese Varieties
EnzymeâÇômodified Dairy Ingredients
Fermented Dairy Ingredients
Functional Ingredients from Dairy Fermentations
DairyâÇôbased Ingredients: Regulatory Aspects
Nutritive and Health Attributes of Dairy Ingredients
Dairy Ingredients in Dairy Food Processing
Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods
Dairy Ingredients in Chocolate and Confectionery Products
Dairy Ingredients in Infant and Adult Nutrition Products
Index
Table of Contents provided by Publisher. All Rights Reserved.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Dairy Ingredients for Food Processing

Summary

Author Biography

Table of Contents

Supplemental Materials