chemicals used in production: carbamate and urea pesticides; pesticide residues, organophosphate and organochlorine; mycotoxins and related compounds; antimicrobial residues. Completely new chapters to this edition cover: alcohols; phenolic compounds; pigments and growth promoters. The individual chapters start with an introduction followed by a plethora of well presented information about the compounds i.e. structure, pH, solubility, protective agents, relative sweetness etc. particularly well referenced tables are included of specic samples, their separation methods and detection. Examples of separation methods are given along with the chromatograms acquired. This edition is superb, it would be an aid to any individual, novice or professional in the eld of food analysis or allied professions. Dairy Technology: Principles of Milk Properties and Processes P. Walstra (ed), T.J. Guerts, A. Noomen, A. Jellema and M.A.J.S. van Boekel Marcel Dekker Inc, 1999 727pp, $225, ISBN 0 8247 0228 X Reviewed by Dr Mike Lewis (University of Reading, UK) I was pleased to be asked to review this book because I still regularly consult Dairy Chemistry and Physics (Walstra and Jenness, Wiley-Interscience) which was published in 1984. Although this has been out of print for some time, in my opinion it is still one of the best reference sources on Dairy Science. In fact Dairy Technology is almost an updated and extended version of Dairy Chemistry and Physics and I recognized many gures and diagrams from that source. The book is split into four parts. Part 1 covers the physical and chemical properties of milk in great depth and provides a timely update to the 1984 book. There is also a chapter on microbiological issues and enzymes. It then splits up topics and separates the technology from the products. Part 2 deals with processes; topics covered are general aspects (quality assurance and milk storage and transport); heat treatment; centrifugation; homogenization; concentration processes; cooling and freezing; lactic fermentations; fouling, cleaning and disinfection; and packing (or should it have been packaging). The chapters on centrifugation and cooling and freezing are very short. Part 3 deals with milk products and covers milk for liquid consumption; cream products; concentrated milks; milk powder; protein preparation; butter; and fermented milks. Part 4 deals with cheese with chapters on principles of cheese making; process steps; cheese ripen- ing and properties; microbial defects; and cheese varieties. Overall, the book is very well presented and it covers the chemistry and physics of milk very comprehensively. How- ever, its coverage of milk processing equipment is less than I would have expected for a book with technology in its title, with less detail compared to others, for example those of Kessler and Robinson. One disadvantage arising from the layout is that anybody interested in a specic topic such as dried milk or concentrated products would have to look in two separate areas to nd all the information of interest. This also applies to heat-treated milks and many other topics. However the detailed index is very helpful in this respect. Ironically, the rst entry I looked up was ultraltration and this was not listed. The chapter on cream is selective rather than being comprehensive and picks out just two types, namely sterilized and whipping cream to illustrate the impor- tant technologicaland quality aspects. Whey powders receive very little attention and there is limited information on roller drying, foam drying and freeze drying. There was relatively little information on electrodialysis or ion exchange techni- ques for mineral removal, protein extraction or recovery of specic milk enzymes. One area that could be improved is the referencing. The fact that there are no references may be frustrating to any reader wishing to delve more into the many interesting topics and then not to be able to follow them up. One such example is Table 6.4, which is a very detailed table on heat resistance of micro-organisms. This must have taken a very long time to compile and is spoilt by the absence of source information. I personally would have liked to have been able to examine some of the background experimental work. From my experience, omitting the references would have greatly simplied the preparation of the book. Also, the suggested literature at the end of each chapter tends to be minimal and in many cases quite dated. I noticed with curiosity that the section on ultraltration discussed the concept of reection in some detail. At rst, I thought that this was either a misprint or an alternative term for rejection (retention) but it did turn out to be quite different. After reading the section, I was still not quite sure whether one could actually measure reection or whether it was an abstract concept. I have read many papers on membrane processes and not met this before. There was also a tendency to do things differently; for example the humidity chart (page 290) was different to those normally presented, as were some of the symbols for the physical and thermal properties of foods. Students, in particular, may nd difculties with this. Some expres- sions have also suffered in the translation, e.g. proteins in whey can be ‘gathered’ in various ways (page 474). There were many very well thought out schematic diagrams and tables to illustrate trends and it was pleasing to see that most of the diagrams were quantitative rather than just descriptive. Although there were many references to ionic calcium and allusions to its measurement and importance, I was not able to nd any section that dealt with methods for its measurement, or for that matter the problems involved when trying to measure it in milk. However, these are just a few minor moans and observations from the wealth of scientic and technological information assembled in this one volume. To summarize, this is a very scholarly book but at the same time very readable. It covers topics in great scientic depth but the explanations are always clear. The authors have to be congratulated for achieving this and for also pointing out the areas that are extremely complex and dif- cult to unravel. This is a book which every dairy scientist or technologist should have readily available for consulta- tion and one which I will be dipping into for a long time to come. 280 BOOK REVIEWS Trans IChemE, Vol 81, Part C, September 2003