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Dairy Chemistry and Biochemistry
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Fundamentals of Cheese Science
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Cheese: Chemistry, Physics and Microbiology, Volume 1
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Advanced Dairy Chemistry Volume 2: Lipids
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product ...
How to Tame a Fox (and Build a Dog)
Tucked away in Siberia, there are furry, four-legged creatures with wagging tails and floppy ears that are as docile and friendly as any lapdog. But, despite appearances, these are not dogs—they are foxes. They are the result of the most astonishing experiment in breeding ever undertaken—imagine speeding up thousands of years of evolution into a few decades. In 1959, biologists Dmitri Belyaev and Lyudmila Trut set out to do just that, by starting with a few dozen silver foxes from fox farms in the USSR and attempting to recreate the evolution of wolves into dogs in real time in order to witness the process of domestication. This is the extraordinary, untold story of this remarkable under...
The Noble Science
None
Maybe a Fox
Worlds collide in a spectacular way when Newbery and National Book Award finalist Kathi Appelt and Pulitzer Prize nominee and #1 New York Times bestseller Alison McGhee team up to create a fantastical, heartbreaking, and gorgeous tale about two sisters, a fox cub, and what happens when one of the sisters disappears forever. Sylvie and Jules, Jules and Sylvie. Better than just sisters, more than best friends, they’d be identical twins if only they’d been born in the same year. And if only Sylvie wasn’t such a fast—faster than fast—runner. But Sylvie is too fast, and when she runs to the river they’re not supposed to go anywhere near to throw a wish rock just before the school bus ...
The Science of Cheese
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
The Hedgehog and the Fox
"The fox knows many things, but the hedgehog knows one big thing." This ancient Greek aphorism, preserved in a fragment from the poet Archilochus, describes the central thesis of Isaiah Berlin's masterly essay on Leo Tolstoy and the philosophy of history, the subject of the epilogue to War and Peace. Although there have been many interpretations of the adage, Berlin uses it to mark a fundamental distinction between human beings who are fascinated by the infinite variety of things and those who relate everything to a central, all-embracing system. Applied to Tolstoy, the saying illuminates a paradox that helps explain his philosophy of history: Tolstoy was a fox, but believed in being a hedge...
A New Home for Fox
An brave story about making new friendships.
