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Dairy Chemistry and Biochemistry / by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.

By: Contributor(s): Material type: TextEdition: 2nd ed. 2015Description: 1 online resource (XX, 584 pages 295 illustrations, 26 illustrations in color.)ISBN:
  • 9783319148922
Subject(s): DDC classification:
  • 641.3
  • 664
LOC classification:
  • SF253.F6 2015
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.
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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.

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