Dairy Chemistry and Biochemistry / by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
Material type:
TextEdition: 2nd ed. 2015Description: 1 online resource (XX, 584 pages 295 illustrations, 26 illustrations in color.)ISBN: - 9783319148922
- 641.3
- 664
- SF253.F6 2015
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Main LIbrary | SF253.F6 2015 (Browse shelf(Opens below)) | Available | 2025-2031733 | |
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Books
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Main LIbrary | SF253.F6 2015 (Browse shelf(Opens below)) | Available | 2025-2031734 |
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| SF251.S8.A4 1990 The end of Summer / | SF253.A6 2012 Analysis of milk and its products: a lab manual. / | SF253.F6 2015 Dairy Chemistry and Biochemistry / | SF253.F6 2015 Dairy Chemistry and Biochemistry / | SF 253 . K8 Dairy chemistry and animal nutrition | SF253.K8 2014 Dairy Chemistry and Animal Nutrition | SF253.K8 2014 Dairy Chemistry and Animal Nutrition |
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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