HANDBOOK OF DAIRY FOODS ANALYSIS 2ED (HB 2021) Hardcover

Dairy foods are a significant part of the Western diet, but their diverse origins can make them challenging for food scientists to study. The "Handbook of Dairy Foods Analysis, Second Edition" gathers leading dairy research experts to present a comprehensive collection of top analysis techniques and methodologies from across the globe in a single, organized book. This highly detailed handbook covers a wide range of dairy products and provides tools for analyzing chemical and biochemical compounds, as well as bioactive peptides, prebiotics, and probiotics. It also describes noninvasive chemical and physical sensors and starter cultures used for quality control. This second edition features four entirely new chapters dedicated to analytical techniques for determining bioactive peptides, preservatives, the activity of naturally occurring enzymes, and the sensory qualities of dairy foods. All other chapters have been updated to reflect the latest research.