Dairy Chemistry and Biochemistry

P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony (Autoren)

Buch | Hardcover

XX, 584 Seiten

2015 | 2. Second Edition 2015
Springer International Publishing (Verlag)
978-3-319-14891-5 (ISBN)

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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.

P. F. Fox, Emeritus Professor of Food Chemistry. T. Uniacke-Lowe, Senior Technical Officer. P. L. H. McSweeney, Professor of Food Chemistry. J. A. O' Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.

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.

Erscheint lt. Verlag	27.6.2015
Zusatzinfo	XX, 584 p. 295 illus., 26 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Chemistry of dairy products • dairy chemistry • Lactose • Milk lipids • milk proteins • Milk salts
ISBN-10	3-319-14891-5 / 3319148915
ISBN-13	978-3-319-14891-5 / 9783319148915
Zustand	Neuware