Dairy Chemistry and Biochemistry

1. Auflage 1998
ISBN: 978-0-412-72000-0
Verlag: Springer Netherlands

Buch, Englisch, 478 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 1920 g

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.

Zielgruppe

Research

Autoren/Hrsg.

Fox, P. F.

McSweeney, P. L. H.

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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