Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Editors: McSweeney, Paul L. H., Fox, P. F. (Eds.)

  • Updates previous findings
  • Introduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milk
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eBook $199.00
price for USA (gross)
  • ISBN 978-0-387-84865-5
  • Digitally watermarked, DRM-free
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  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $259.00
price for USA
  • ISBN 978-0-387-84864-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $259.00
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  • ISBN 978-1-4419-2742-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second 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.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

About the authors

P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.  

Table of contents (16 chapters)

  • Lactose: Chemistry and Properties

    Fox, P.F.

    Pages 1-15

  • Solid and Liquid States of Lactose

    Roos, Y. H.

    Pages 17-33

  • Significance of Lactose in Dairy Products

    McSweeney, Paul L. H. (et al.)

    Pages 35-104

  • Production and Uses of Lactose

    Paterson, A.H.J.

    Pages 105-120

  • Galacto-oligosaccharides and Other Products Derived from Lactose

    Playne, M.J. (et al.)

    Pages 121-201

Buy this book

eBook $199.00
price for USA (gross)
  • ISBN 978-0-387-84865-5
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $259.00
price for USA
  • ISBN 978-0-387-84864-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $259.00
price for USA
  • ISBN 978-1-4419-2742-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Advanced Dairy Chemistry
Book Subtitle
Volume 3: Lactose, Water, Salts and Minor Constituents
Editors
  • Paul L. H. McSweeney
  • P. F. Fox
Copyright
2009
Publisher
Springer-Verlag New York
Copyright Holder
Springer Science+Business Media, LLC
eBook ISBN
978-0-387-84865-5
DOI
10.1007/978-0-387-84865-5
Hardcover ISBN
978-0-387-84864-8
Softcover ISBN
978-1-4419-2742-2
Edition Number
3
Number of Pages
XXIV, 778
Topics