Handbook of Dairy Foods Analysis

Edited by Leo M.L. Nollet, Fidel Toldra 
CRC Press  November 2009  

Hardcover  918 pp  ISBN 9781420046311      £130.00
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control.

The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.



Part I. Chemistry and Biochemistry

  • Introduction to analysis in the dairy industry
  • Amino acids in dairy foods
  • Peptides
  • Milk proteins
  • Proteomics
  • Carbohydrates
  • Triglycferols
  • Diary polar lipds
  • Fatty acids
  • Cholesterol
  • Organic acids
  • Flavour formation

Part 2. Technological quality

  • Microstructure
  • Biosensors
  • Physical sensors
  • Rheological properties
  • Identity and quality
  • Glycolysis
  • Proteolysis in cheese
  • Lipolysis
  • Lactic acid bacteria
  • Bacteriophages in milk

Part 3. Nutritional quality

  • Prebiotics
  • Probiotics
  • Water and fat soluble vitamins in infant formulae
  • Minerals and trace elements

Part 4. Sensory quality

  • Colour
  • Texture
  • Flavour

Part 5. Safety

  • Microbial flora
  • Spoilage detection
  • PCR methods for bacterila pathogen detection
  • Mycotoxins and toxins
  • Adulterations - addition of foreign lipids and prot4eins
  • Adulterations of milk origin
  • Food contact material residues
  • Chemical contaminants - phthalates
  • Antibiotics
  • Environmental contaminants
  • Allergens
  • Amines


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CRC Press : analytical methods : dairy products : food & beverage products : food science : handbooks

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