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Food Science & Nutrition | Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

Fox, P. F., McSweeney, P. L. H.

1998, XVI, 478 p.


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  • About this book

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.

Content Level » Research

Keywords » CON_9008

Related subjects » Food Science & Nutrition

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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