Dairy chemistry and biochemistry
Author(s)
Bibliographic Information
Dairy chemistry and biochemistry
Blackie Academic & Professional, 1998
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
Table of Contents
Production and Utilization Of Milk. Lactose. Milk Lipids. Milk Proteins. Salts of Milk. Vitamins in Milk and Dairy Products. Water in Milk and Dairy Products. Enzymology of Milk and Milk Products. Heat-Induced Changes in Milk. Chemistry and Biochemistry of Cheese and Fermented Milks. Physical Properties of Milk
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