Dairy Ingredients for Food Processing

Ramesh C. Chandan, Arun Kilara

Research output: Book/ReportBook

17 Citations (Scopus)

Abstract

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry.

Original languageEnglish (US)
PublisherWiley-Blackwell
ISBN (Print)9780813817460
DOIs
StatePublished - Jan 26 2011

Fingerprint

Food processing
Food Handling
Dairies
food processing
dairies
ingredients
Food
manufacturing
Functional Food
Food Technology
Cheese
foods
New Zealand
Bakery products
Research
Meat
processed cheeses
Industry
Teaching
baked goods

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Chandan, R. C., & Kilara, A. (2011). Dairy Ingredients for Food Processing. Wiley-Blackwell. https://doi.org/10.1002/9780470959169
Chandan, Ramesh C. ; Kilara, Arun. / Dairy Ingredients for Food Processing. Wiley-Blackwell, 2011.
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Wiley-Blackwell, 2011.

Research output: Book/ReportBook

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