Lactose, water, salts and minor constituents

著者

書誌事項

Lactose, water, salts and minor constituents

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

(Advanced dairy chemistry / edited by P.F. Fox, v. 3)

Springer, c2022

4th ed

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

目次

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.

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詳細情報

  • NII書誌ID(NCID)
    BC1327381X
  • ISBN
    • 9783030925840
  • 出版国コード
    sz
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Cham
  • ページ数/冊数
    xvi, 562 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
  • 親書誌ID
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