| Description |
xvi, 288 pages : illustrations (some color) ; 26 cm |
| Series |
Society of Dairy Technology series |
|
Society of Dairy Technology series.
|
| Contents |
1. Overview of microscopical approaches / D. F. Lewis -- 2. Instrumental techniques for sample preparation / D. G. Pechak and A. K. Smith -- 3. Microstructure of milk components / A. K. Smith and B. E. Campbell -- 4. Microstructure of dairy fat products / S. Martini and A. G. Marangoni -- 5. Microstructure of concentrated and dried milk products / A. Y. Tamime, R. K. Robinson and M. Michel -- 6. Structure of fermented milks / A. Y. Tamime, A. Hassan, E. Farnworth and T. Toba -- 7. Microstructure of natural cheeses / D. W. Everett -- 8. Processed cheese and cheese analogues / B. B. Mulsow, D. Jaros and H. Rohm -- 9. Microstructure of frozen and dairy-based confectionary products / D. F. Lewis -- 10. The microscope in troubleshooting / D. F. Lewis |
| Summary |
"Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food 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 work on their shelves."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Dairy products -- Analysis.
|
|
Dairy processing.
|
| Author |
Tamime, A. Y.
|
| LC no. |
2006034345 |
| ISBN |
9781405129756 (hardback : alk. paper) |
|
1405129751 (hardback : alk. paper) |
|
