The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives
Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT's Technical Series.
The EditorDr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series.
For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: email@example.com
Also available from Wiley-Blackwell
Milk Processing and Quality ManagementEdited by A.Y. TamimeISBN 978 1 4051 4530 5
Cleaning-in-PlaceEdited by A.Y. TamimeISBN 978 1 4051 5503 8
Advanced Dairy Science and TechnologyEdited by T. Britz and R. RobinsonISBN 978 1 4051 3618 1
International Journal of Dairy TechnologyPublished quarterlyPrint ISSN: 1364 727XOnline ISSN: 1471 0307