From Farm to Table
The Science of Milk and Dairy Products
$125.73
- Hardcover
280 pages
- Release Date
11 April 2025
Summary
The consumption of dairy products, made from the milk of cows, sheep, goats, and buffalo, among other mammalian species, is almost as old as human civilization, with evidence stretching back many millennia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins, and minerals) and make milk safe for consumption. This was achieved using basic principles like fermentation, …
Book Details
| ISBN-13: | 9780197580998 |
|---|---|
| ISBN-10: | 0197580998 |
| Author: | Alan Kelly, Tim Cogan, PAtrick Fox |
| Publisher: | Oxford University Press Inc |
| Imprint: | Oxford University Press Inc |
| Format: | Hardcover |
| Number of Pages: | 280 |
| Release Date: | 11 April 2025 |
| Weight: | 517g |
| Dimensions: | 17mm x 165mm x 236mm |
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Critics Review
Food scientists Alan Kelly, Patrick Fox, and Timothy Cogan come together in From Farm to Table: The Science of Milk and Dairy Products to share their decades of expertise in dairy science, microbiology, food technology, and food preservation in a beginner-friendly resource that introduces non-scientists to the history and science of global dairy consumption. This volume is suitable for libraries with a food science, agriculture, home economics, or animal science collection. * Choice *
Alan Kelly
Authors
Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Ireland. He teaches courses in the science and technology of dairy products, food processing and preservation, and new food product development. He leads an active research group on the chemistry and processing of milk and dairy products. He has published over 300 research papers, review articles, and book chapters, and several books. He has a long-standing interest in scientific communication, on which he regularly delivers workshops.
Patrick Fox is Emeritus Professor of Food Chemistry at University College Cork, where he was Professor of Food Chemistry for almost 30 years until his retirement in 1997. His research on the chemistry and biochemistry of cheese manufacture and ripening, heat-induced changes in milk, properties of milk proteins, and the significance of enzymes in the dairy industry is internationally renowned. He is the author or co-author of around 600 research papers, as well as authoring 2 textbooks and co-editing 30 others.
Tim Cogan has a Master’s degree in Dairy Microbiology from University College, Cork, Ireland, and a PhD in Food Microbiology from North Carolina State University, USA. He spent his working life researching the microbiology and biochemistry of cheese, lactic butter, and the starter cultures used to make these products in the Agriculture and Food Development Authority (Teagasc) in Fermoy, Ireland, as well as lecturing students part-time on aspects of these products. He is the author or co-author of over 100 papers in these areas of Dairy Microbiology.
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