{"title":"Adnan Y Tamime","description":null,"products":[{"product_id":"processed-cheese-and-analogues-book-adnan-y-tamime-9781405186421","title":"Processed Cheese and Analogues","description":"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.   This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51150418018577,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51150420574481,"sku":"NIN9781405186421","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1405186429.jpg?v=1751402886"},{"product_id":"structure-of-dairy-products-book-adnan-y-tamime-9781405129756","title":"Structure of Dairy Products","description":"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 to technologists working in both traditional and modern large-scale dairy operations.     The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing.     Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader:  • information of importance in product development and quality control  • internationally known contributing authors and book editor  • thorough coverage of all major aspects of the subject  • core, commercially useful knowledge for the dairy industry     Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51287545118993,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51287546429713,"sku":"NIN9781405129756","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52144134390033,"sku":"NLS9781405129756","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/B0075L5HD2.jpg?v=1777542690"},{"product_id":"fermented-milks-book-adnan-y-tamime-9780632064588","title":"Fermented Milks","description":"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 Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:     A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product   Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52144126558481,"sku":"NLS9780632064588","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780632064588.jpg?v=1757587533"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-adnan-y-tamime.oembed","provider":"World of Books ","version":"1.0","type":"link"}