Publications

SDT Technical Series

Biofilms in the Dairy Industry

Author:
Koon Hoong Teh (Editor), Steve Flint (Editor), John Brooks (Editor), Geoff Knight (Editor)

June 2015

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of ...

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Brined Cheeses

Author:
Adnan Y. Tamime (Editor)

September 2006

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.
Brined cheeses such as feta ...

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Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd Edition

Author:
Adnan Y. Tamime (Editor)

May 2008

This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding ...

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Dairy Fats and Related Products

Author:
Adnan Y. Tamime (Editor)

May 2009

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of ...

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Dairy Powders and Concentrated Products

Author:
Adnan Y. Tamime (Editor)

May 2009

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous ...

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Dairy Powders and Concentrated Products

Author:
Adnan Y. Tamime (Editor)

May 2009

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous ...

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Fermented Milks

Author:
Adnan Y. Tamime (Editor)

July 2006

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.


In the second book to feature in the SDT series Fermented ...

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Membrane Processing: Dairy and Beverage Applications

Author:
Adnan Y. Tamime (Editor)

January 2014

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific ...

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Microbial Toxins in Dairy Products

Author:
Adnan Y. Tamime (Editor)

February 2017

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence ...

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Milk and Dairy Products as Functional Foods

Author:
Ara Kanekanian (Editor)

May 2014

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they ...

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Milk Processing and Quality Management

Author:
Adnan Y. Tamime (Editor)

December 2008

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.
The fifth volume in the series, ...

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Probiotic Dairy Products

Author:
Adnan Y. Tamime (Editor)

April 2008

Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented ...

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Processed Cheese and Analogues

Author:
Adnan Y. Tamime

June 2011

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. 
...

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Structure of Dairy Products

Author:
Adnan Y. Tamime (Editor)

May 2007

Structure of Dairy Products
SOCIETY OF DAIRY TECHNOLOGY SERIES
Edited by A. Y. Tamime
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners ...

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Technology of Cheesemaking, 2nd Edition

Author:
Barry A. Law (Editor), Adnan Y. Tamime (Editor)

July 2010

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a ...

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