Books Used in

This page contains a list of books cited in this web site that may be of interest to readers.


Advanced Dairy Chemistry, Vol. 1 Proteins. 2003, 3rd Ed. Fox, P. F., and P. L. H. McSweeney, eds. Kluwer Academic/Plenum Publ., NY.

Advanced Dairy Chemistry, Vol. 3 Lactose, water, salts and vitamins. 1997, 2nd Ed. Fox, P. F., ed. Chapman & Hall, London

Cheese: Chemistry, Physics and Microbiology. 2004, 3rd Ed. Fox, P. F., ed. Elsevier Academic Press, Amsterdam.

Cheese and Fermented Milk Foods. 1997, 3rd Ed. Kosikowski, F. V., and V. V. Mistry. F. V. Kosikowski, L. L. C. Westport, CT.

Dairy-Based Ingredients. 1997. Chandan, R. Amer. Assoc. Cereal Chem. Eagan Press, St. Paul, MN.

Dairy Chemistry and Biochemistry. 1998. Fox, P. F., and P. L. H. McSweeney. Blackie Academic & Professional, an imprint of Chapman & Hall, London.

Dairy Microbiology Handbook. 2002, 3rd Ed. R. K. Robinson, ed. Wiley-Interscience, A John Wiley & Sons, Inc., Publication, New York.

Dairy Processing Handbook. 1995. Tetra Pak Processing Systems AB, Lund, Sweden.

Dairy Technology, Principles of Milk Properties and Processes. 1999. Walstra, P., T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel. Marcel Dekker, Inc., NY

Functional Dairy Products. 2004. Mattila-Sandholm, T., and M. Saarela, ed. Woodhead Publishing Limited, Cambridge, England, CRC Press, Boca Raton, FL.

Fundamentals of Dairy Chemistry. 1988, 3rd Ed. Wong, N. P., R. Jenness, M. Keeney, and E. H. Marth, eds. Van Nostrand Reinhold, NY.

Handbook of Dairy Foods and Nutrition. 1999, 2nd Ed. Miller, G. D., J. K. Jarvis, and L. D. McBean. National Dairy Council, CRC Press, Boca Raton, FL.

Microbiology and Biochemistry of Cheese and Fermented Milks. 1997, 2nd Ed. Law, B. A. ed. Blackie Academic and Professional, London.

Milk Pasteurization. 1968. Hall, C. W., and G. M. Trout. AVI Publ. Co., Inc., Wesport, CT.

Nutritional Biochemistry. 1999. Brody, T. Academic Press, San Diego, CA.

The Physiology Coloring Book. 2000. Kapit, W., R. I. Macey, and E. Meisami. 2nd Ed. Benjamin Cummings, an imprint of Addison Wesley Longman, Inc., San Francisco, CA.

Standard Methods for the Examination of Dairy Products. 2004, 17th Ed. Wehr, H. M., and J. H. Frank, eds. Amer. Public Health Assoc., Washington, DC.

The Technology of Dairy Products. 1998. 2nd Ed. R. Early, ed. Blackie Academic and Professional, London..

Yoghurt Science and Technology. 1999. Tamime, A. Y., and R. K. Robinson. 2nd Ed. CRC Press, Boca Raton, FL.