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Encyclopedia of Dairy Sciences


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3rd Edition

Hrsg. v. Paul McSweeney und John McNamara


Verlag :: Publisher

Elsevier Science


Preis :: Price

Preise auf Anfrage / Prices on request

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.



Bestellnummer bei digento :: digento order number


Verlagsinformation :: Publisher's information

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 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 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. View less >

Key Features

  • Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers
  • Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community
  • Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly


Food and agricultural scientists in academia, public sector and industry from undergraduate level upwards

Table of Contents

  • 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

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