Dairy Chemistry and Biochemistry

Inbunden, Engelska, 2015

Av P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony

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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.

Produktinformation

Utgivningsdatum2015-06-27
Mått155 x 235 x 38 mm
Vikt1 062 g
FormatInbunden
SpråkEngelska
Antal sidor584
Upplaga2
FörlagSpringer International Publishing AG
ISBN9783319148915
OriginaltitelDairy Chemistry and Biochemistry

Tillhör följande kategorier

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.