Review: Encyclopedia of dairy sciences - Second edition

In 2011 the second edition of the encyclopaedia was published this publication was edited by John W Fuquay, Professor emeritus of dairy science at Mississippi State University, Professor Patrick F Fox, Head of the Department of Food Chemistry at University College, Cork and Paul L H McSweeney Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.
This edition of the encyclopaedia was published in four volumes; each volume is laid out as a series of entries in alphabetical order. Some entries are single articles well others are multiple articles laid out in a logical sequence within an entry.
The aim of this encyclopaedia is to provide a complete resource on the subject of dairy science. The key subjects relate to milk production and dairy technology and also provided is information on nutrition, public health and dairy industry economics including aspects of trade in milk and dairy products

The encyclopedia is divided in to four volumes.
Volume one: has an introduction covering the history of dairy science and technology along with the history of dairy farming, dairy products and processes, dairy chemistry and dairy bacteriology. The core subject material is laid out in alphabetical order from A to C and covers subjects as diverse as additives, analytical methods, animals that produce dairy foods. As well as beneficial bacteria, biofilm formation bull management.  

Volume two: covers D to I and deals with subject like dairy education, as well as dairy farm layout and design. It covers feed ingredients, feed prediction of energy and proteins and ration formulation. Also covered is gamete and embryo technology, genetics, hormones in milk and husbandry of dairy animals.   

Volume three: covers L to N and deals with labeling of dairy products, lactic and bacteria, lactose and oligosaccharides. Also mammals, mammary gland milk biosynthesis and secretion with milk proteins and protein products. Finally in this volume subjects covered are from nutrients, digestion and absorption to nutrition and health.   
Volume four: covers O to X and deals with subjects such as the Office of International Epizooties, packaging, and replacement management in cattle through to utilities and effluent treatment. Vitamins, water in dairy products and yeast and molds.

This publication is a complete reference source to all that is dairy production covering many subject areas in depth. As well as the science it looks at the technology of dairy farming and production. I believe this is the only source reference material anyone in the industry would need. A great book for researchers, students, and practitioners involved in all aspects of the dairy sciences as well as those involved with economic and nutritional policy.

This blog is written by Martin Little, The Global Miller, published and supported by the GFMT Magazine and the International Milling Directory from Perendale Publishers