Books & Videos
Controlling and Improving Dairy Product Manufacturing, Specific Topics
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 3. |
IMPROVING
THE FLAVOUR OF CHEESE edited by Bart C. Weimer 580 pages, 2007 This collection reviews the wealth of recent research on how to improve the flavor of cheese. The book reviews the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development. carbohydrate metabolism, commercially important traits and functional genomics, ingredients and processing parameters; physical factors, controlling off flavors and monitoring fermentation and ripening. |
$285.95 |
$299.95 |
 5. |
CHEESE
PROBLEMS SOLVED edited by P.L.H. McSweeney 402 pages, 2007 Written by an international team of renowned contributors, this book provides responses to around 200 of the most frequently asked questions about cheese and the cheesemaking process. Preparation of cheesemilk, conversion of milk to curd, the ripening process, pathogens, cheese analysis and the nutrition are issues reviewed. Specific cheeses include Cheddar, Grana-type, Mozzarella, Blue, Swiss and Dutch cheese are discussed. |
$256.00 |
$270.00 |
 6. |
DAIRY
STARTER CULTURES by T.M. Cogan & J.P. Accolas, 277 pg, 1995 This book describes the state of knowledge of the lactic acid bacteria present in starter cultures; what the are, what they do, and how they do it. Subjects covered include: history and taxonomy of starter cultures; genetics of starter cultures; metabolism of starter cultures; types of starters; growth inhibitors of lactic acid bacteria; bacteriophage; commercial production of dairy starter cultures; role of cultures in cheese ripening; and future prospects for culture improvement. |
$186.00 |
$201.00 |
 11. |
CHEESE
RIPENING AND TECHNOLOGY compiled by International Dairy Federation The third IDF symposium on cheese ripening attempted to relate the science of cheese ripening more directly to technology. The latest scientific findings about microbial and enzymatic activities of significance to the ripening process and flavor development, as well as the consequences of new technology for these activities were presented at the symposium and abstracts form the material for this reference book. |
$79.00 |
$92.00 |
 12. |
CONTINUOUS
THERMAL PROCESSING OF FOODS, Pasteurization & UHT Sterilization by Michael Lewis and Neil Heppell, 447 pages, 2000 This book is devoted to the continuous heat treatment of foods that are capable of being pumped through a heat exchanger. Apart from the extension to viscous and particulate materials, the authors decided to include material on all continuous-flow heat treatment processes, which include pasteurization as well as UHT processes. |
$179.00 |
$194.00 |
 37. |
STANDARD
METHODS for the EXAMINATION of DAIRY PRODUCTS 17th Edition Edited by H. Michael Wehr, PhD, and Joseph H. Frank, PhD published by APHA This book is designed for regulatory, industry, and commercial laboratories that need to assess the safety and quality of dairy products. It is also a compendium of microbiological, chemical, and physical methods for analyzing milk and dairy products. |
$101.00
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$125.00
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 39. |
CHEESE
RHEOLOGY and TEXTURE by
the Sundaram Gunasekaran and M.Mehmet Ak, 437 pages, 2002 A comprehensive resource on cheesemaking technology and descriptions of fundamental rheological test methods. Also presented is uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods, and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in it examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. |
$186.00 |
$200.00 |
 54. |
DAIRY
PROCESSING: IMPROVING QUALITY edited by Gerrit Smit, 546 pages, 2003 This book reviews the range of new technologies such as on-line monitoring of milk quality; high pressure processing to extend shelf-life; production of powdered dairy products and the use of carbon dioxide and more. Parts of the book review the major constituents of milk. Also discussed are factors such as breed and husbandry practices; developments in pasteurization and sterilization. |
$306.00
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$320.00
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 82. |
HANDBOOK
OF FUNCTIONAL DAIRY PRODUCTS edited
by Colette Shortt and John O'Brien This book explores the product development process and the market dynamics driving dairy product innovation. In-depth discussions of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and the calcium and iron fortification. |
$176.00
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$190.00
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 101 |
PRACTICAL
GUIDE FOR CONTROL OF CHEESE YIELD by the Int'l Dairy Federation, 113 pages, 2000 The book examines all the factors affecting cheese yield, from milk composition, hygienic quality, and heat treatment, through cheese processing, refining and sampling, to the management, forecasting and optimization of yield. The result is the definitive work for cheese manufacturers who wish to maximize profits in producing high-quality cheese. |
$67.00 |
$81.00 |
 102 |
MECHANISATION
& AUTOMATION IN DAIRY TECHNOLOGY edited by Adnan Y. Tamime & Barry Law, 348 pages, 2001 This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control. This book was written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rational of introducing automated systems |
$186.00 |
$200.00 |
| Videos | Pal versions available upon request | Wisconsin | Outside Wisconsin |
| V-PH | DETERMINING
pH DURING CHEESEMAKING featuring Fritz Buss, 15 minutes |
$43.00 |
$63.00 |