Dairy Chemistry and Biochemistry [E-Book] / by P. 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 m...
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Full text |
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Personal Name(s): | Fox, P. F. author |
McSweeney, P. L. H. author / O'Mahony, J. A. author / Uniacke-Lowe, T. author | |
Edition: |
2nd ed. 2015. |
Imprint: |
Cham :
Springer,
2015
|
Physical Description: |
XX, 584 p. 295 illus., 26 illus. in color. online resource. |
Note: |
englisch |
ISBN: |
9783319148922 |
DOI: |
10.1007/978-3-319-14892-2 |
Subject (LOC): |
- 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.