J. Fuquay – Encyclopedia of Dairy Sciences (2nd edition)

Автор: J. Fuquay
Название книги: Encyclopedia of Dairy Sciences (2nd edition)
Формат: PDF
Жанр: Молочные науки и продукты
Страницы: 4068
Качество: Изначально компьютерное, E-book

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 transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.
This new edition 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.
Fully reviewed, revised and updated with the latest developments in Dairy Science.
Full color inserts in each volume illustrate key concepts.
Extended index for easily locating information.

STRUCTURE OF THE ENCYCLOPEDIA
The material in the Encyclopedia is arranged as a series of entries in alphabetical order. Some entries comprise a single
article, whilst entries on more diverse subjects consist of several articles that deal with various aspects of the topic. In the
latter case the articles are arranged in a logical sequence within an entry.
To help you realize the full potential of the material in the Encyclopedia we have provided three features to help
you find the topic of your choice.
1. CONTENTS LISTS
Your first point of reference will probably be the contents list. The complete contents list appearing in each volume will
provide you with both the volume number and the page number of the entry. On the opening page of an entry a
contents list is provided so that the full details of the articles within the entry are immediately available.
Alternatively you may choose to browse through a volume using the alphabetical order of the entries as your guide.
To assist you in identifying your location within the Encyclopedia a running headline indicates the current entry and
the current article within that entry.
2. CROSS REFERENCES
All of the articles in the Encyclopedia have been extensively cross referenced. The cross references, which appear at the
end of an article, have been provided at three levels:
i. To indicate if a topic is discussed in greater detail elsewhere.
ii. To draw the reader’s attention to parallel discussions in other articles.
iii. To indicate material that broadens the discussion.
Example
The following list of cross references appear at the end of the entry entitled Bacteria, Beneficial|Lactic Acid Bacteria:
An Overview
See also: Bacteria, Beneficial: Bifidobacterium spp.: Applications in Fermented Milks; Bifidobacterium spp.: Morphology and
Physiology. Lactic Acid Bacteria:Citrate Fermentation by Lactic Acid Bacteria; Lactic Acid Bacteria in Flavor Development;
Lactobacillus spp.: General Characteristics; Lactobacillus spp.: Lactobacillus acidophilus; Lactobacillus spp.: Lactobacillus casei Group;
Lactobacillus spp.: Lactobacillus delbrueckii Group; Lactobacillus spp.: Lactobacillus helveticus; Lactobacillus spp.: Lactobacillus plantarum;
Lactobacillus spp.: Other Species; Lactococcus lactis; Leuconostoc spp.; Pediococcus spp.; Physiology and Stress Resistance;
Proteolytic Systems; Streptococcus thermophilus; Taxonomy and Biodiversity. Pathogens in Milk: Enterobacteriaceae.
3. INDEX
The index will provide you with the volume number and page number of where the material is to be located, and the
index entries differentiate between material that is a whole article, is part of an article, or is data presented in a table or
figure. Detailed notes are provided on the opening page of the index.
4. COLOR PLATES
The color figures for each volume have been grouped together in a plate section. The location of this section is cited in
the contents list. Color versions of black and white figures are cited in figure captions within individual articles.
5. CONTRIBUTORS
A full list of contributors appears at the beginning of each volume.
6. GLOSSARY
A glossary of terms used within the work is provided in Volume Four before the Index.

We are pleased to present the second edition of the Encyclopedia of Dairy Sciences. The first edition was published in
2003 by the Major Reference Works Division of Academic Press, now part of Elsevier Sciences, and it
comprised 427 articles. The objective was to satisfy the need for an authoritative source of information for people
involved in the integrated system of production, manufacture, and distribution of dairy foods. It was realized from the
beginning that a program of revision would be needed to keep the Encyclopedia up to date. This goal has been met in the
second edition through 503 articles, of which 121 are new articles and 382 are revised articles. We express appreciation to
the Editorial Advisory Board for its role in evaluating articles for needed revision, reviewing new and revised articles,
and for help in identifying new topics to be included along with appropriate authors. Likewise, we are grateful for the
contributions of the many authors who have either revised their articles or prepared new articles.
The main topics related to milk production and dairy technology are addressed in addition to providing information
on nutrition, public health, and dairy industry economics including aspects of trade in milk and dairy products. All
species that produce milk for human consumption have been included in this work. Some of these species are of regional
significance only, but they have been included because of the essential role that their milk plays in the nutrition of people
inhabiting various regions of the world. A significant addition to the second edition is four introductory articles
addressing the history of Dairy Science and Technology. A synopsis has been prepared for each article in the second
edition and will appear with the online listing of the articles in this publication.
The primary aim of the Encyclopedia is to provide a complete resource for researchers, students, and practitioners
involved in all aspects of the dairy sciences as well as those involved with economic and nutritional policy and members
of the media. We have tried to do this with a writing style that is easily comprehended by persons who are not highly
trained in the technical aspects of the Dairy Sciences. Users should be able to access information on topics that are
peripheral to their areas of expertise.
We express appreciation to the staff of the Major Reference Works Division, responsible for this Encyclopedia, for
their timely responsiveness to the needs of the editors and their essential administrative role in keeping this major
reference work on-track toward a satisfactory completion within the desired time schedule. We remember Nancy
Maragioglio, Senior Life Sciences Editor, who initiated the work and was ever responsive to queries by the editors, as
well as Sera Relton, Esmond Collins, Milo Perkins, and Claire Byrne, Development Editors, and Charlotte (Charlie)
Kent, Publishing Administrator, who kept things moving through their communication with editors, authors, and
reviewers and who exhibited almost flawless administrative skills. Sera Relton was particularly helpful as she assisted
us in moving through the final submission and review stages. Laura Jackson is recognized for her contributions as
Production Manager of the Encyclopedia.
Special recognition is due to Ms Anne Cahalane, Senior Executive Assistant, School of Food & Nutritional Sciences,
University College, Cork, whose stylized representation of a cow, a milk can, and a wedge of cheese adorns the cover of
the first and second editions of the Encyclopedia of Dairy Sciences.