Books & Videos

Whey, Lactose, Dried Dairy Products

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40	WHEY & WHEY UTILIZATION by Tadeusz Sienkiewicz and Carl-Ludwig Riedel, 390 pages, 1990 Production of whey is on the upswing, and increasing along with it is the amount of research devoted to whey utilization. No longer regarded as an inferior by-product, whey utilization is now considered an attractive proposition at many cheese plants and also at many whey processing companies.	$122.95	$137.95
41.	WHEY. Proceedings of the International Whey Conference International Dairy Federation, 368 pages, 1998 Program emphasis was placed on the use of whey products in functional foods and nutraceuticals. For the dairy industry, those items represent products of added value that provide health benefits beyond basic nutrition, and as such, offer the potential of increased economic returns.	$119.00	$133.00
50.	ULTRAFILTRATION AND MICROFILTRATION HANDBOOK by Munir Cheryan, 527 pages, 1998 This book was the first comprehensive presentation of ultrafiltration - its scientific bases, technology, equipment and application. Most industrial applications to date have been secondary applications. However, scientific and trade literature indicate a number of applications. Although this book focuses on UF, a certain amount of overlap with the operation on either side of the size scale (reverse osmosis and microfiltration) is unavoidable.	$192.00	$206.00
	ENGINEERING ASPECTS OF MILK AND DAIRY PRODUCTS edited by Jane Selia dos Reis Coimbra and Jose A. Teixeira, 265 pages, 2010 This book provides an engineering perspective on food manufacturing by integrating fluid flow, unit operations, and physical chemistry concepts. It also covers crucial issues relating to packaging, novel technologies for milk processing, and potential applications of whey proteins in the medical field. The book incorporates case studies involving the processing of milk and milk-based products, such as bovine whey, casein, whey protein, and lactose.	$176.00	$190.00
81.	ADVANCED DAIRY CHEMISTRY-3 Lactose, Water, Salt & Vitamins, 2nd Edition edited by P.F. Fox, 536 pages, 1996 This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Five of the 11 chapters of this book are devoted to lactose. Two chapters are devoted to milk salts; one to vitamins and one to an overview of dairy products.	$322.00	$337.00
	DAIRY POWDERS AND CONCENTRATED MILK PRODUCTS Edited by the Adnan Tamime The primary aim of this text is to detail in one reference the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made with retentates), whey powders including whey powder concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders.	$206.00	$220.00
95.	FOOD POWDERS Physical Properties, Processing and Functionality by Gustavo V. Barbosa-Canovas, Enrique Ortega-Rivas; Pablo Juliano and Hong Yan; 372 pages, 2005 A comprehensive review on the characterization of ingredients, semi-processed, and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure.	$165.00	$179.00