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An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese.

An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.  

The annual Most Memorable New Product Launch Survey, sponsored by Schneider Associates, IRI and Sentient Decision Science, surveys more than 1,000 U.S. consumers about the most memorable new product launches of the year, as well as current purchasing and behavioral trends.

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.

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 fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe

Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market.

It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series.