Welcome to Dairy Science and Technology.
This is an educational site focused on milk, dairy products, and dairy
technology. It was developed (originally in 1995) for use with an undergraduate course in
dairy processing at the University of
Guelph. It is now available as a resource for university
and secondary school students, industry personnel, and interested
consumers around the world. This site was developed and is continually maintained by:
Professor Douglas Goff
University of Guelph
Canada
I hope you find this site useful as a
reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Professor Douglas Goff, Dairy Science and Technology Education, University of Guelph, Canada, www.foodsci.uoguelph.ca/dairyedu/home.html. Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited.
Dairy Processing
Dairy Products
Professor Art Hill of our Dept. (Food Science, University of Guelph), with the help of Sue Hall, has prepared an extensive cheese technology website as a further addition to this Dairy Science and Technology Education website. Dairy Science education has been part of our mandate at the Ontario Agricultural College, University of Guelph, for more than 125 years, and we are proud to be able to use the internet to continue this long-standing tradition. If you are interested, please have a look at our cheese site.
I would also draw your attention to a dairy science and technology website - www.dairyscience.info - developed by Dr. Michael Mullan in Ireland, which is focused heavily on cheese technology.
This is a link to an absolutely marvellous website developed by my good friend Dr. Miloslav Kalab, entitled "Foods Under the Microscope", with many high-quality images of the structure of milk and dairy products obtained during Dr. Kalab's long and outstanding career as a food microscopist with Agriculture and Agri-Food Canada in Ottawa. He has a section on his site for guest microscopists, which I have contributed to, and I have copied my contributions here. My first contribution is a general discussion on ice cream structure as viewed by scanning electron microscopy and my second one focuses on the use of cryo-fixation and TEM for visualization of fat and air structures in ice cream. One of my graduate students, Alejandra Regand, also made a contribution, based on her M.Sc. thesis work, focussing on the structure of polysaccharides in frozen solutions.
There has been much discussion lately in the popular press and on the internet regarding the benefits and risks of raw versus pasteurized milk consumption. I understand that many people on both sides of the debate are very passionate about this topic. Since I do not provide any discussion on this website reading this topic, as a food scientist I would draw your attention to the Real Raw Milk Facts website above. From the introduction on the website: In 2009, two important public health sessions sponsored by the American Veterinary Medical Association and the International Association for Food Protection were held to discuss emerging issues surrounding the increasing popularity of raw (unpasteurized, unprocessed milk). This website was inspired by discussions following the presentations. Many participants felt that there was a need for a website that addresses the complex issues surrounding raw milk science and policy. The website is also meant to serve as a clearinghouse for scientific studies, presentations, commentaries, regulations and position statements on the topic.
The content for this site was developed and reviewed by scientists and health educators in universities, government, industry, and trade organizations. We also solicited comments and materials from raw milk consumers.
(Terms that appear as an italicized hot-link will take you to the definition in the glossary)
Prof. Richard Earle of Massey University, New Zealand, has recently made his food processing text available on-line. This is an excellent general reference for all aspects of unit operations in food processing, including many that are applicable to dairy processing operations. I can highly recommend it.
Regulations
National and international regulations for milk processing and products are a complicated business! In order to provide easier access to relevant laws, please see the following websites as helpful starters:
This site has been referenced by the PSIgate Physical Sciences Information Gateway:
http://www.psigate.ac.uk.
It is also referenced in The Science Lab.com, a directory of science websites, under their Biology resources
.
Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited.
