Dairy Ingredients Technology Book from C.H.I.P.S.

Advances in Dairy Ingredients
edited by Geoffrey W. Smithers

Advances in Dairy Ingredients addresses recent developments in the area of dairy ingredients and dairy technology.

Coverage includes:

  • understanding of the dairy system with successful commercial outcomes
  • recent advances in dairy ingredients that impact food product development
  • advice on incorporating dairy ingredients into food formulations
  • science and technology of functional and innovative dairy ingredients


1 Dairy Protein Powders

  • Extraction of Milk Proteins
  • Drying Principles
  • Drying of Dairy Proteins
  • Powder Properties

2 Lactose: Chemistry, Processing, and Utilization

  • Forms and Properties of Lactose
  • Manufacture of Lactose
  • Effect of Moisture on Lactose in the Solid State
  • Lactose Applications

3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

  • Origin and Function of the MFGM
  • Composition and Structure of the MFGM
  • Health Benefi ts of the Milk Fat Globule Membrane
  • Technical Aspects and Foods Based on MFGM
  • MFGM: A Novel Product from Dairy Products
  • Methodology to Monitor the Biological Activity of the MFGM Before and After Processing
  • The Future of MFGM and Its Components

4 Biofunctional Dairy Protein Fractions

  • Physiologically Active Peptides from Milk
  • Antimicrobial and Antiviral Effects of Milk Proteins and Peptides
  • Immunoglobulins
  • Milk Growth Factors
  • Glycomacropeptide

5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients

  • Isolation of Dairy Components Using Resin-Based Chromatography
  • Membrane Adsorption Chromatography (MAC)

6 Nonthermal Technologies in Dairy Processing

  • High Pressure Processing
  • High Pressure Homogenization
  • Ultrasonication
  • Pulsed Electric Field Technology

7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives

  • Considerations for Delivery of Bioactives
  • Spray-Dried Dairy-Based Emulsions
  • Casein and Whey Protein-Based Spray-Dried Emulsions
  • Incorporation of Bioactive Ingredients into Functional Foods

8 Utilizing Dairy Protein Functionality in Food Microstructure Design

  • Casein Functionality in Structured Foods
  • Applications of Whey Protein Structuring in Foods
  • Milk Proteins as Emulsifiers
  • Milk Proteins as Foaming Agents

9 Probiotics and Prebiotics

  • Defi nitions
  • Probiotics
  • Prebiotics
  • Challenges and Approaches for Probiotic Ingredients

10 Dairy Ingredient Safety: The No Compromise Area

  • Dairy Developments
  • Processing Requirements
  • Hazards and Risks
  • Regulation
  • Microbiological Ecology
  • Food Safety Programs and Food Safety Objectives
  • Emerging Processing Technologies
  • Validation and Verification

11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding

  • Recognition and Relevance Are Drivers of Consumer Acceptance
  • Shopper Interest in Select Functional Benefits

12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success

  • Evolution of Dairy Ingredients
  • Next Generation of Dairy Ingredients


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Advances in Dairy Ingredients
edited by Geoffrey W. Smithers
2013 • 352 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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