Dairy Chemistry and Biochemistry

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented m...

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Main Authors: Fox, P. F., Uniacke-Lowe, T. (Author), McSweeney, P. L. H. (Author), O'Mahony, J. A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2015, 2015
Edition:2nd ed. 2015
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Summary:This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.  This book is designed to meet the needs of senior students and dairy scientists in general
Physical Description:XX, 584 p. 295 illus., 26 illus. in color online resource
ISBN:9783319148922