Dairy Chemistry and Biochemistry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Dairy Chemistry and Biochemistry by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony, Springer International Publishing
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Author: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony ISBN: 9783319148922
Publisher: Springer International Publishing Publication: June 19, 2015
Imprint: Springer Language: English
Author: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
ISBN: 9783319148922
Publisher: Springer International Publishing
Publication: June 19, 2015
Imprint: Springer
Language: English

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.

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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.

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