Advanced Dairy Chemistry

Volume 1A: Proteins: Basic Aspects, 4th Edition

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

  • Detailed scientific information on all aspects of milk proteins 
  • Numerous novel and updated chapters from the 3rd edition 
  • Includes contributions from highly regarded dairy scientists from around the world
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eBook $209.00
price for USA (gross)
  • ISBN 978-1-4614-4714-6
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $269.00
price for USA
  • ISBN 978-1-4614-4713-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

About the authors

Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to cheese.  He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews.  He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox’s research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 520 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review of Food Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.

Table of contents (16 chapters)

  • Origin and Evolution of the Major Constituents of Milk

    Oftedal, O. T.

    Pages 1-42

  • Milk Proteins: Introduction and Historical Aspects

    O’Mahony, J. A. (et al.)

    Pages 43-85

  • Quantitation of Proteins in Milk and Milk Products

    Dupont, D. (et al.)

    Pages 87-134

  • Chemistry of the Caseins

    Huppertz, T.

    Pages 135-160

  • Higher Order Structures of the Caseins: A Paradox?

    Farrell, H. M. (et al.)

    Pages 161-184

Buy this book

eBook $209.00
price for USA (gross)
  • ISBN 978-1-4614-4714-6
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $269.00
price for USA
  • ISBN 978-1-4614-4713-9
  • 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 1A: Proteins: Basic Aspects, 4th Edition
Editors
  • Paul L. H. McSweeney
  • P. F. Fox
Copyright
2013
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
Distribution Rights
Distribution rights for India: Scientific International, New Delhi, India
eBook ISBN
978-1-4614-4714-6
DOI
10.1007/978-1-4614-4714-6
Hardcover ISBN
978-1-4614-4713-9
Edition Number
4
Number of Pages
XVII, 548
Topics