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...
| Main Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2015, 2015
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| Edition: | 2nd ed. 2015 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 1.Production and Utilization of Milk
- 2.Lactose
- 3.Milk Lipids
- 4.Milk Proteins
- 5.Salts of Milk
- 6.Vitamins in Milk and Dairy Products
- 7.Water in Milk and Dairy Products
- 8.Physical Properties of Milk
- 9.Heat-induced changes in Milk
- 10.Enzymology of Milk and Dairy Products
- 11. Biologically Active Compounds in Milk
- 12.Chemistry and Biochemistry of Cheese
- 13.Chemistry and Biochemistry of Fermented Milk Products