Dairy Chemistry and Biochemistry

P. F. Fox, P. L. H. McSweeney (Autoren)

Buch | Hardcover

478 Seiten

1998 | 1998 ed.
Chapman and Hall (Verlag)
978-0-412-72000-0 (ISBN)

Infos

Provides a description of the principal constituents of milk and of the chemical aspects of principal families of dairy products. This book covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. It is useful to dairy scientists and students.

---

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

Inhalt

Production and Utilization Of Milk. Lactose. Milk Lipids. Milk Proteins. Salts of Milk. Vitamins in Milk and Dairy Products. Water in Milk and Dairy Products. Enzymology of Milk and Milk Products. Heat-Induced Changes in Milk. Chemistry and Biochemistry of Cheese and Fermented Milks. Physical Properties of Milk

Produkt-Details

• Zusatzinfo: biography
• Verlagsort: London
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 868 g
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• ISBN-10: 0-412-72000-0 / 0412720000
• ISBN-13: 978-0-412-72000-0 / 9780412720000
• Zustand: Neuware