Dairy Chemistry and Biochemistry

2. Auflage 2015
ISBN: 978-3-319-14891-5
Verlag: Springer Nature Switzerland

Buch, Englisch, 584 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 10225 g

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.

Zielgruppe

Upper undergraduate

Autoren/Hrsg.

Fox, P. F.

Uniacke-Lowe, T.

McSweeney, P. L. H.

O'Mahony, J. A.

Fachgebiete

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

Inhaltsverzeichnis

1.Production and Utilization of Milk.- 2.Lactose.- 3.Milk Lipids.- 4.Milk Proteins.- 5.Salts of Milk.- 6.Vitamins in Milk and Dairy Products.- 7.Water in Milk and Dairy Products.- 8.Physical Properties of Milk.- 9.Heat-induced changes in Milk.- 10.Enzymology of Milk and Dairy Products.- 11. Biologically Active Compounds in Milk.- 12.Chemistry and Biochemistry of Cheese.- 13.Chemistry and Biochemistry of Fermented Milk Products.

Über Autor(innen)

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.