Dairy Chemistry and Biochemistry – Paperback-Fast Shipping

Description

by
P. F. Fox (Author),
T. Uniacke-Lowe (Author),
P. L. H. McSweeney (Author)

and Utilization of Milk.- .- Lipids.- Proteins.- of Milk.- in Milk and Dairy Products.- in Milk and Dairy Products.- Properties of Milk.- -induced changes in Milk.- of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- and Biochemistry of Cheese.- and Biochemistry of Fermented Milk Products.

Back Jacket

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensiveof 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.

Author Biography

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.

Number of Pages: 584Dimensions: 1.22 x 9.21 x 6.14 INIllustrated: YesPublication Date: October 22, 2016