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| 008 |
221107 ||| eng |
| 020 |
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|a 9783030925857
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| 100 |
1 |
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|a McSweeney, Paul L. H.
|e [editor]
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| 245 |
0 |
0 |
|a Advanced Dairy Chemistry
|h Elektronische Ressource
|b Volume 3: Lactose, Water, Salts and Minor Constituents
|c edited by Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly
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| 250 |
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|a 4th ed. 2022
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| 260 |
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|a Cham
|b Springer International Publishing
|c 2022, 2022
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| 300 |
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|a XVI, 562 p. 83 illus., 22 illus. in color
|b online resource
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| 505 |
0 |
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|a Lactose: Chemistry and Properties -- Solid and Liquid States of Lactose -- Significance of Lactose in Dairy Products -- Production and Uses of Lactose -- Galactooligosaccharides -- Lactose Malabsorption -- Indigenous Milk Oligosaccharides -- Milk Salts -- Minerals in milk: concentration and effects of dairy processing -- Vitamins and minerals in milk: concentration and effects of dairy processing -- Water in dairy products -- Physico-chemical properties of milk
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| 653 |
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|a Molecular biology
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| 653 |
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|a Molecular Biology
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a O'Mahony, James A.
|e [editor]
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| 700 |
1 |
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|a Kelly, Alan L.
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 028 |
5 |
0 |
|a 10.1007/978-3-030-92585-7
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-3-030-92585-7?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 572
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| 520 |
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|a 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 late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third 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 and some chapters from earlier editions are consolidated
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