Dairy Science and Technology

Advanced Dairy Chemistry Volume 1: Proteins, 3rd edition (Fox) 298.00
Advanced Dairy Chemistry Volume 2: Lipids, 3rd edition (Fox) 258.00
Advanced Dairy Chemistry Volume 3: Lactose, Water, Salt, and Minor Constituents, 3rd edition (Fox) 188.00
Advanced Dairy Science and Technology (Britz) 219.95
Advances in Dairy Ingredients (Smithers) 198.95
Analytical Methods for Food and Dairy Powders (Schuck) 198.95
Applied Dairy Microbiology, 2nd edition (Marth and Steele) 238.95
Beverage Industry Microfiltration (Starbard) 208.95
Bioactive Components in Milk and Dairy Products (Park) 248.95
Bioactive Components of Milk (Bosze) 139.00
Biotechnology of Lactic Acid Bacteria: Novel Applications (Mozzi) 214.00
Brined Cheeses (Tamime) 199.00
Cheesemaking Practice (Robinson) 238.00
Cheese Problems Solved (McSweeney) 268.95
Cheese Rheology and Texture (Gunasekaran and Ak)) 188.95
Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd edition (Tamime) 228.95
Dairy-Based Ingredients (Chandan) 78.00
Dairy-Derived Ingredients: Food and Nutraceutical Uses (Corredig) 304.00
Dairy Fats and Related Products (Tamime) 238.95
Dairy Ingredients for Food Processing (Chandan) 228.95
Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd edition (Robinson) 204.00
Dairy Powders and Concentrated Products (Tamime) 238.95
Dairy Processing and Quality Assurance (Chandan) 228.95
Dairy Processing: Improving Quality (Smit) 318.95
Dairy Production Medicine (Risco) 123.95
Dairy Science and Technology, 2nd edition (Walstra) 198.95
Dairy Science and Technology Handbook • 3 Volume Set (Hui) 609.95
Development and Manufacture of Yogurt and Other Functional Dairy Products (Yildiz) 198.95
Encapsulated and Powdered Foods (Onwulata) 258.95
Engineering Aspects of Milk and Dairy Products (dos Reis Coimbra) 193.95
Fermented Milks (Tamime) 228.95
Functional Dairy Products (Mattila-Sandholm and Saarela) 309.95
Functional Dairy Products, Volume 2 (Saarela) 319.95
Fundamentals of Cheese Science (Fox) 288.00
Genetics of Lactic Acid Bacteria (Wood) 178.00
Handbook of Dairy Foods and Nutrition, 3rd edition (Miller) 123.95
Handbook of Farm, Dairy, and Food Machinery (Kutz) 344.00
Handbook of Fermented Functional Foods (Farnworth) 158.95
Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables (Hui) 297.95
Handbook of Functional Dairy Products (Shortt) 178.95
Handbook of Milk of Non-Bovine Mammals (Park) 208.95
Herd Health and Production Management in Dairy Practice (Brand) 124.00
Ice Cream 6th edition (Marshall/Goff/Hartel) 128.00
Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing (Stogo) 99.00
Improving the Flavor of Cheese (Weimer) 298.95
Improving the Safety and Quality of Milk Volume 1: Milk Production and Processing (Griffiths) 280.00
Improving the Safety and Quality of Milk Volume 2: Improving Quality in Milk Products (Griffiths) 280.00
Indicators of Milk and Beef Quality (Hocquette and Gigli) 97.00
Lactic Acid Bacteria: Genetics, Metabolism and Applications (Siezen, Kok, Abee, Schaafsma) 148.00
Lactic Acid Bacteria: Microbiology and Functional Aspects, 4th edition (Lahtinen) 188.95
Manufacturing Yogurt and Fermented Milks, 2nd edition (Chandan) 198.95
Membrane Processing: Dairy and Beverage Applications (Tamime) 198.95
Milk and Dairy Products in Human Nutrition: Production, Composition and Health (Park) 214.00
Milk and Dairy Product Technology (Spreer) 178.95
Milk Processing and Quality Management (Tamime) 198.95
Novel Food Ingredients for Weight Control (Henry)238.95
Organic Meat and Milk from Ruminants (Kyriazakis) 89.95
Prebiotics: Development and Applications (Gibson) 194.00
Probiotic Dairy Products (Tamime) 238.95
Processed Cheese and Analogues (Tamime) 206.95
Science of Ice Cream (Clarke) 64.95
Sensory Evaluation of Dairy Products, 2nd edition (Clark) 88.95
Structure of Dairy Products (Tamime) 184.95
Sustainable Dairy Production (de Jong) 198.95
Technology of Cheesemaking, 2nd edition (Law) 218.95
Technology of Dairy Products 2nd edition (Early) 248.00
Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology (Tharp/Young) 198.00
Whey Processing Functionality and Health Benefits (Onwulata) 198.95
Yoghurt: Science and Technology, 3rd edition (Tamime) 274.00
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