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.
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.
- 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
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Zielgruppe
<ul> <li>Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers</li> <li>Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community</li> <li>Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly.</li></ul>
Weitere Infos & Material
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
McNamara, John P.
Professor John McNamara, Emeritus Professor of Animal Sciences, WSU Teaching Academy, Washington State University, USA
John McNamara has research interests in lactation systems biology and bio-mathematical models. The objective of his program is to define the endocrine and biochemical regulation of nutrient metabolism and reproduction during lactation. Work includes transcriptomic and endocrine regulation of adipose tissue metabolism in lactating cows and pigs. Present focus is on transcriptomic adaptations to lactation, control of adipose metabolic flux and cytokine production. Animal models studied include dairy cattle and pigs. He is President-Elect of the Washington Science Teachers Association and a Fellow of both the American Dairy Science Association and American Society of Animal Sciences. He has an h-index of 25.
McSweeney, Paul L.H.
Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.
