Fundamentals of Dairy Chemistry

1. Front Matter

   Pages i-xi

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2. Composition of Milk

   • Robert Jenness

   Pages 1-38

3. Composition of Milk Products

   • Richard Bassette, Judith S. Acosta

   Pages 39-79

4. Proteins of Milk

   • Robert McL. Whitney

   Pages 81-169

5. Lipid Composition and Properties

   • Robert G. Jensen, Richard W. Clark

   Pages 171-213

6. Lipids of Milk: Deterioration

   • John L. Weihrauch

   Pages 215-278

7. Lactose

   • Virginia H. Holsinger

   Pages 279-342

8. Nutritive Value of Dairy Foods

   • Lois D. McBean, Elwood W. Speckmann

   Pages 343-407

9. Physical Properties of Milk

   • John W. Sherbon

   Pages 409-460

10. Physical Equilibria: Proteins

    • Harold M. Farrell Jr.

    Pages 461-510

11. Physical Equilibria: Lipid Phase

    • Thomas W. Keenan, Ian H. Mather, Daniel P. Dylewski

    Pages 511-582

12. Milk Coagulation and Protein Denaturation

    • Rodney J. Brown

    Pages 583-607

13. Milk-Clotting Enzymes and Cheese Chemistry

    • Rodney J. Brown, C. A. Ernstrom, Mark E. Johnson

    Pages 609-654

14. Fermentations

    • Joseph F. Frank, Elmer H. Marth

    Pages 655-738

15. Chemistry of Processing

    • Charles V. Morr, Ronald L. Richter

    Pages 739-766

16. Back Matter

    Pages 767-779

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Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun­ damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate­ rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac­ ture.

• Vitamin
• chemistry
• enzymes
• food
• lactose
• processing

• Agricultural Research Service, U.S. Department of Agriculture, USA

  Noble P. Wong

• Department of Biochemistry, University of Minnesota, USA

  Robert Jenness

• Department of Chemistry and Biochemistry, University of Maryland, USA

  Mark Keeney

• Department of Food Science, University of Wisconsin, USA

  Elmer H. Marth

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