Encyclopedia of Dairy Sciences: Edition No. 3, 5 Volume Set (2021) - ResearchAndMarkets.com

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The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food.

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Retrieved on: 
Thursday, November 25, 2021
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Retail, Fitness & Nutrition, Health, Food, Beverage, Ice cream, Safety, Peptide, Industry, Drink, Health, Butter, Dairy, Milk, Technology, Science, College of Dairy Science and Technology, Mannuthy, Publishing
Summary
Key Points: 
  • The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food.
  • This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new.
  • Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today.
  • The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health.


The "Encyclopedia of Dairy Sciences. Edition No. 3" book from Elsevier Science and Technology has been added to ResearchAndMarkets.com's offering.

The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections.

This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area.

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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

This encyclopedia includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.

The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health.

Key Topics Covered:

Dairy Animal Management

Biology of Milk Production

Nutrition and Health Aspects of Milk For Humans

Dehydrated, Concentrated, Liquid Milk Products and Analysis

Non-Bovine Milks, Productions and Products

Dairy Chemistry

Dairy Microbiology

Dairy Processing and Technology

Cheese and Fermented Milks

For more information about this book visit https://www.researchandmarkets.com/r/k7kog

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