Britz T.J., Robinson R.K. (ed.) Advanced dairy science and technology

USA: John Wiley & Sons, 2008. — 586 p. Dairy processing and quality assurance. Dairy industry: production and consumption trends. Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory. Chemical composition, physical and functional properties of milk and milk ingredients. Microbiological considerations related to dairy processing. Regulations for product...

Second Edition. — Academic Press, 2011. — 4068 p. ISBN: 978-0-12-374402-9. Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages,...

USA: Marcel Dekker, 2001. — 744 p. Microbiology of the dairy animal. Raw milk and fluid milk products. Concentrated and dry milks and wheys. Frozen desserts. Microbiology of butter and related products. Starter cultures and their use. Metabolism of starter cultures. Genetics of lactic acid bacteria. Fermented milks and cream. Probiotics and prebiotics. Cheese products....

CRC Press, 2006. — 430 p. Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council’s notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disease states....

USA: CRC Press, 2010. — 900 p. Introduction to analysis in the dairy industry. Amino acids in dairy foods. Peptides. Milk proteins. Proteomics. Carbohydrates. Triacylglycerols in dairy foods. Dairy polar lipids. Fatty acids. Cholesterol. Organic acids. Flavor formation. Microstructure. Biosensors. Physical sensors and techniques. Rheological properties and flavor release....

Singapore: Wiley-Blackwell, 2009. — 426 p. Overview of bioactive components in milk and dairy products. Bioactive components in bovine milk. Bioactive components in goat milk. Bioactive components in sheep milk. Bioactive components in buffalo milk. Bioactive components in camel milk. Bioactive components in mare milk. Bioactive components in caseins, caseinates, and cheeses....