Dairy chemistry and biochemistry
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented m...
| Other Authors: | Fox, P. F.,, Uniacke-Lowe, T.,, McSweeney, P. L. H.,, O'Mahony, James A.,, SpringerLink (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer,
2015.
|
| Physical Description: |
1 online resource (xx, 584 pages) : illustrations (some color) |
| Edition: | Second edition. |
| Subjects: |
Milk
-- Composition.
|
Table of Contents:
- 880-01
- 1. Production and Utilization of Milk
- 2. Lactose
- 3. Milk Lipids
- 4. Milk Proteins
- 5. Salts of Milk
- 6. Vitamins in Milk and Dairy Products
- 7. Water in Milk and Dairy Products
- 8. Physical Properties of Milk
- 9. Heat-induced changes in Milk
- 10. Enzymology of Milk and Dairy Products
- 11. Biologically Active Compounds in Milk
- 12. Chemistry and Biochemistry of Cheese
- 13. Chemistry and Biochemistry of Fermented Milk Products.