ABSTRACT

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.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

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.

Covers the Gamut of Dairy Analysis Techniques
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.

Written by an International Panel of Distinguished Contributors
Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

part |2 pages

PART I: CHEMISTRY AND BIOCHEMISTRY

chapter 3|46 pages

Peptides

chapter 8|22 pages

Dairy Polar Lipids

chapter 10|30 pages

Cholesterol

chapter 11|18 pages

Organic Acids

part |2 pages

PART II: TECHNOLOGICAL QUALITY

chapter 14|22 pages

Biosensors

chapter 20|22 pages

Determination of Lipolysis

part |2 pages

SECTION IV: SENSORY QUALITY

part |2 pages

SECTION V: SAFETY

chapter 30|18 pages

Microbial Flora

chapter 31|12 pages

Spoilage Detection

chapter 41|18 pages

Amines