Books & Videos

Dairy Product Manufacturing Procedures, Methods, Recipes

Order any of these books online, using our secure server
Order by Mail or Fax 
Order by Credit Card by Selecting "BUY NOW"
Order by Phone: 608-246-8430
Orders Include Shipping & Handling Charges

Printed on Demand (POD) books can not be returned.



by Tetra Pak 482 pages, 2015
Since its introduction in the early 1980s, this handbook has been used by academics and technical engineers in more than 100 countries. This latest version has been revised to include new content on milk and whey powder; whey processing and concentrated yogurt as well as updates on commercial sterility regulations. The Dairy Processing Handbook also covers, among other topics, the production of cheese, butter and dairy spreads, anhydrous milkfat, cultured milk products, casein, pasteurized milk products, longlife milk and other dairy products. Printed On Demand







by Frank V. Kosikowski and Vikram Mistry
This is a highly referenced textbook used by both the most experienced cheese maker and the most recent entry to the cheese industry alike. The two-volumn set describes the origins, principles, procedures and analysis for producing cheese and other fermented milk products. Portrayal of the products and processes, both traditional and modern automated methods, make this a much sought-after book. A must have for anyone new to the industry.




by R.K. Robinson and R.A. Wilbey, 449 Pages, 1998
This revised edition of Cheesemaking Practice includes, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Descriptions of the cheesemaking operations remain the central theme throughout the book, yet the relevant chemistry and microbiology of the process is not neglected in any way. 



by L.L. Van Slyke and Walter V. Price, 522 pages
A treatise on the manufacture of American Cheddar cheese and some other varieties. Intended as a textbook for the use of dairy teachers and students in classroom and workroom, it was prepared also as a handbook and work reference for the daily use of practical cheese makers in cheese factory operations. This book emphasizes the underlying value of the knowledge, basics and principles of manufacturing cheese.


Hard Cover




edited by Professor Barry A. Law and A.Y. Tamime, 482 pages, 2011
A fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practiced today in the manufacture of hard, semi-soft and mould-ripened cheeses. Authors cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor/measurement science, chemometrics, enzymology, flavor chemistry and objective sensory assessment. New chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end-user properties of cheese using key manufacturing parameters and variables. This book has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants: from milk process science, through curd formation science, to cheese ripening science and quality assessment.


The TECHNOLOGY OF DAIRY PRODUCTS, 2nd Edition edited by Ralph Early, 446 pages, 1998
The purpose of this book is to introduce the reader to the main processes employed by the dairy industry. It covers the production of retail milk products and milk products intended for use as ingredients in the manufacture of foods. Chapters review the influences of processing on the characteristics and quality of the products concerned. 


by Edgar Spreer, 483 pages, 1998
This reference book examines energy supply and electricity, refrigeration, water and wastewater treatment, hygiene, and occupational safety in dairies. Also covered is raw milk storage, clarification, decreaming, and homogenization.  The book explains packaging, labeling and distribution. Analyses the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk and milk powder is also covered




HOME CHEESE MAKING by Ricki  Carroll, 278 pages, 2002
This book contains recipes for 75 varieties of cheese that you can make at home. Covering soft, hard, whey, goat's milk, bacterial and mold-ripened, and cheese spread cheeses - from the simple Cottage Cheese and Mozzarella to the delicious Blue, Gouda, Creme Fraiche, and Colby - Ricki takes the novice through the step-by step procedures in easy-to-understand terms.



by Jean-Claude Le Jaouen, 206 pages, 1987
This text is published for all those who have a professional interest, including the farmstead and specialty goat cheese producer; dairy officials who regulate the cheese industry; and retailers and wholesalers of goat cheeses. This book covers goat milk production and quality; basic cheesemaking principles; a practical guide to making farmstead goat cheeses; and a dictionary of French goat cheeses.



GOAT CHEESE, Small-Scale Production
by the Mont-Laurier Benedictine Nuns, 95 pages, 1983
A comprehensive treatment on all aspects of small scale goat cheese production including: general information on goat milk (definition, composition, and conditions for ensuring high-grade milk); general principles of cheesemaking; the production of cheese starter cultures; the fabrication of unripened and ripened soft cheese; and information on goat yogurt, goat butter, goat ice cream, and a host of other recipes using goat milk.



by Vincent L. Zehren & D.D. Dave Nusbaum, 363 pages, 2000
This is a highly referenced treatise that describes the science and technology of process cheese. The book includes chapters on how the process cheese industry was established in the U.S. Also included are chapters which follow the sequence of process cheesemaking from the procurement of cheese and selection of cheese for processing, to product testing and organoleptic evaluation.



edited by A.Y. Tamime, 350 pages, 2011
The main stages of the manufacture of processed cheese consist of melting and heating blends of natural cheese, the addition of emulsifying salts, agitation to produce a homogenous mixture, followed by packaging and cooling or vice versa .Analogues are made from mixtures of dairy and non-dairy proteins, fats and oils, and are widely used in the fast food and catering industries, or as ingredients in other foods. It examines the functionality of ingredients (including emulsifiers, stabilizers, flavorings and coloring matter), and the interactions between the natural cheese and the processing conditions during the manufacture of processed cheese and analogues. Current processing equipment and manufacturing practices, and the current statutory regulations surrounding the production. The book also considers the issue of quality assurance in terms of its chemical, physical, microbiological properties and sensory profiling, to ensure the safety of the product for the consumer.




by A.Y. TAMIME, 324 Pages, 2006
Increased basic research
into starter cultures, manufacturing methods and mechanization are discussed. Specific chapters include: Constituents and properties of Milk from Different Species; Feta and Balkan Cheeses; Industrial Manufacture of Feta-Type Cheeses; Halloumi Cheese; brined cheeses from the East, Latin America and the Philippines; Hispanic-types; Quality of the Brine.
See Related Book



by Robert L. Bradley, 88 pages, 2013
Better Butter, the first technical butter book to be published in nearly 50 years, offers industry insight into the art of quality butter manufacture. A labor-of-love, Robert Bradley, Ph.D, an Emeritus Professor in the UW-Madison Food Science Department, spent many years planning and writing Better Butter. The publication includes more than 80 pages detailing Bradley’s experiences and what he has learned about quality butter manufacture over his 40 plus years in industry and education. Better Butter, focuses on the knowledge and expertise needed to manufacture an award winning product.
Edited by A.Y. Tamime, 344 pages, 2009
The primary aim of this text is to detail the state-of-the-art manufacturing methods for cream; butter; yellow fat spreads, both pure milk fat based and mixtures with other fats; and anhydrous milk fat and its derivatives. The market for milkfat has suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjulated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels.



FERMENTED MILKS by A.Y. Tamime, 262 pages, 2006
Fermented Milk reviews the properties and manufacturing methods associated with products such as yogurt, buttermilk, kefir, koumiss milk-based fermented beverages.  This book offers is practically-oriented and user-friendly guide Technological developments and the metabolic activities of the starter cultures including the different blends available for production purposes are discussed at length.
See also this related book.

Printed On Demand
Allow six Weeks for Delivery


Printed On Demand
Allow six Weeks for Delivery


Tamime and Robinson's Yoghurt Science and Technology, Third Edition TAMINE AND ROBINSON'S YOGHURT: Science and Technology by A.Y. Tamime and R.K. Robinson, 792 pages, 2007
Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.



edited by Ramesh C. Chandan.  With Charles H. White, Arun Kilara and Y.H. Hui 364 Pages, 2006
A complete description of the manufacturing stages of yogurt and fermented milk from the receipt of raw materials to the packaging of products. Written by the hands-on experience of producing yogurt and fermented milk over four decades with the latest in scientific research. 



This book presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations and health aspects. This book presents the most recent developments in the biosciences and their applications in yogurt-human health interactions. This resource also covers ayran, kefir, koumiss, cacik and tarator.




ICE CREAM Proceedings of the International Symposium  
by W. Buchheim, 202 pages, 1997
The 18 papers, 3 abstracts and 20 posters which make up this publication, cover emulsion and foam stabilization; ingredients functionality; additives; colors; flavors; processing; market trends; and legislation.

ICE CREAM II: A Global Endoscopy Into the Future of Ice Cream
Proceedings of the 2003 International Symposium  on Ice Cream
418 pages, 2005
The 33 papers and 10 posters which make up this book cover present and future trends in ice cream; ingredients and product design; new technologies; microstructure and texture; nutritional aspects; quality and consumer perception; business and marketing.  All chapters were discussed at the 2003 International Sympoisum on Ice Cream in Greece

Ice Cream
ICE CREAM, Seventh Edition
edited by H. Douglas Goff, Richard Hartel, 462 pages, 2013
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. Both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation.




ICE CREAM, The Whole Scoop
by Gail Damerow, 384 pages, 1991
A compilation of recipes; variables involved in frozen dessert making and ideas for making frozen desserts more appealing. Covering ice cream, yogurts, sorbets, and other frozen desserts, this book has an alphabetical listing of more than 200 flavors; and sources for special equipment and hard-to-find supplies.