Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Häftad, Engelska, 2023

AvPaul L. H. McSweeney,James A. O'Mahony,Alan L. Kelly

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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s.

Produktinformation

Utgivningsdatum2023-10-21
Mått155 x 235 x undefined mm
FormatHäftad
SpråkEngelska
Antal sidor562
Upplaga4
FörlagSpringer Nature Switzerland AG
ISBN9783030925871

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Paul L.H. McSweeney is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.Patrick F. Fox was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Alan L. Kelly is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.

Lactose: Chemistry and Properties.- Solid and Liquid States of Lactose.- Significance of Lactose in Dairy Products.- Production and Uses of Lactose.- Galactooligosaccharides.- Lactose Malabsorption.- Indigenous Milk Oligosaccharides.- Milk Salts.- Minerals in milk: concentration and effects of dairy processing.- Vitamins and minerals in milk: concentration and effects of dairy processing.- Water in dairy products.- Physico-chemical properties of milk.