| Title: | Dairy Science and Food Technology |
|---|---|
| Description: | This site contains information on the industrial utilisation of lactococci and other lactic acid bacteria, their bacteriophages, natural and 'added' antimicrobial systems in milk, and factors influencing the quality and yield of cheese. There are also sections on modelling, and modified atmosphere packaging. Some general health information is also given. The information on antimicrobial systems includes material on the exploitation of the lactoperoxidase system in milk replacer manufacture. Calculators for determining the theoretical yield of cheese (Van Slyke), the volumes of skim and whole milk required to standardise milk to a required fat content and casein and fat retentions have also been included. The author, Michael Mullan is the Head of Food Technology Education at Loughry College in Cookstown, Co Tyrone, Northern Ireland and is a Lecturer in Food Technology in the Department of Food Science, at Queen's University Belfast. This material may be of interest to dairy science and food technology students, to postgraduates, and others interested in dairy science and technology. |
| Keywords - controlled: | research; dairy research; food technology; dairy science; dairy technology; milk; cheese milk; cheesemaking; cheeses; |
| Type: | Reference sources |
| URL: | http://www.dairyscience.info |
| Classification: |
Social sciences > Hospitality and catering > Food - general > Dairy Social sciences > Hospitality and catering > Food technology and production |
| Country of origin: | United Kingdom |
