Dairy Chemistry and Biochemistry

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 m...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Fox, P. F. (Autor), Uniacke-Lowe, T. (Autor), McSweeney, P. L. H. (Autor), O'Mahony, J. A. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edición:2nd ed. 2015.
Temas:
Food science.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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