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Author Fox, P.F., author
Title Dairy chemistry and biochemistry / by P.F. Fox, T. Uniacke-Lowe, P.L.H. McSweeney, J. A. O'Mahony
Imprint Cham : Springer International Publishing : Imprint: Springer, 2015
book jacket
Edition Second edition
Descript 1 online resource (xx, 584 pages) : illustrations (some color), digital ; 24 cm
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
text file PDF rda
Note 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
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 milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general
Host Item Springer eBooks
Subject Milk -- Composition
Milk -- Analysis
Dairy products -- Composition
Dairy products -- Analysis
Food Science
Alt Author Uniacke-Lowe, T., author
McSweeney, P.L.H., author
O'Mahony, J.A., author
SpringerLink (Online service)
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