This handbook addresses the complexities of dairy food analysis for scientists and researchers. Dairy foods, a significant component of the Western diet, present unique challenges due to the diversity of their sources. This comprehensive volume gathers leading global techniques and methodologies for dairy analysis. It details methods for examining chemical and biochemical compounds, bioactive peptides, prebiotics, and probiotics, alongside noninvasive sensors and starter cultures for quality control. The book also covers current approaches for detecting microorganisms, allergens, and adulterations, as well as evaluating sensory attributes like color, texture, and flavor.

This handbook is designed as a comprehensive resource for food scientists and researchers working with dairy products. The collection of techniques and methodologies from global experts aims to provide a thorough guide to dairy analysis. It covers a wide range of analytical targets, from chemical composition to sensory attributes, and addresses challenges related to quality control and adulteration detection. The book's structure and content suggest it is a valuable reference for professionals in the field.