Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists; nutritionists; cosmetics scientists; and ingredients suppliers. Both texts:

present multinational perspectives of European and American academicians and industry practitioners

provide state-of-the-art research and technological information for practical application
o include essential, up-to-date reference...

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process
Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book...

Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter.