Dairy chemistry and biochemistry 1st Edition by Fox, McSweeney 0412720000 978-0412720000

Authors:Fox; McSweeney , Series:Medical [17] , Tags:Biochemistry , Author sort:Fox & McSweeney , Languages:Languages:eng , Published:Published:Dec 1998 , Publisher:Blackie Academic , Comments:Comments:Milk has been the subject of scientific study for about 150years and,consequently, is probably the best characterized, in chemical terms, of ourmajor foods. It is probably also the most complicated and serves as the rawmaterial for a very large and diverse family of food products. Dairy sciencehas existed as a university discipline for more than 100 years; it is the oldestsector of food science (and technology), with the exception of breweryscience. Since dairy chemistry is a major facet of dairy science, it might beexpected to have been the subject of numerous books. This is, in fact, notso. During the past 40years, as far as we are aware, only six books or serieson dairy chemistry have been published in English, i.e. Principles of DairyChemistry (Jenness and Paton, 1959), Dairy Chemistry and Physics (Walstraand Jenness, 1984), Fundamentals of Dairy Chemistry (Webb and Johnson,1964; Webb, Johnson and Alford, 1974; Wong et al., 19SS), Developments inDairy Chemistry (Fox, four volumes, 1982, 1983, 1985, 1989), AdvancedDairy Chemistry (Fox, three volumes, 1992, 1995, 1997) and Handbook ofMilk Composition (Jensen, 1995). Of these, Principles of Dairy Chemistry andDairy Chemistry and Physics were written essentially for senior undergraduatestudents. The other four books/series were focused principally onlecturers, researchers, senior postgraduate students and senior productionmanagement. Thus, at present there is a lack of books written at seniorundergraduate/junior postgraduate level specializing in dairy chemistry/science. This book is intended to fill that gap and should be as useful tograduates working in the dairy industry as it is to those still studying.