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Dairy Chemistry and Biochemistry 2nd edition by Fox, Uniacke Lowe, McSweeney, JO’Mahony ISBN 3319374362 9783319374369

Name: Dairy Chemistry and Biochemistry 2nd edition by Fox, Uniacke Lowe, McSweeney, JO'Mahony ISBN 3319374362 9783319374369
SKU: EB-8546
Availability: InStock

Original price was: $50.00.Current price is: $35.00.

Authors:P. F. Fox; P. L. H. McSweeney , Series:Biochemistry [52] , Tags:Nature; Animals; General; Technology & Engineering; Chemical & Biochemical; Food Science , Author sort:Fox, P. F. & McSweeney, P. L. H. , Ids:9780412720000 , Languages:Languages:eng , Published:Published:Jun 1998 , Publisher:Springer Science & Business Media , Comments:Comments: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.

SKU: EB-8546 Category: eBook PDF Tags: Biochemistry 2nd, Dairy Chemistry, Fox, JO'Mahony, McSweeney, Uniacke Lowe

Description

Dairy Chemistry and Biochemistry 2nd edition by P. F. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony – Ebook PDF Instant Download/Delivery. 3319374362, 978-3319374369
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Product details:

ISBN 10: 3319374362
ISBN 13: 978-3319374369
Author: P. F. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony

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.

Dairy Chemistry and Biochemistry 2nd Table of contents:

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 Milk Products

11. Biologically Active Compounds in Milk

12. Chemistry and Biochemistry of Cheese

13. Chemistry and Biochemistry of Fermented Milk Products

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