Advanced Dairy Chemistry [E-Book] : Volume 3: Lactose, Water, Salts and Minor Constituents / edited by Paul McSweeney, Patrick F. Fox.
Fox, Patrick F. (editor)
McSweeney, Paul. (editor)
New York, NY : Springer New York, 2009
XXIV, 778 p. online resource.
Full Text
Table of Contents:
  • Lactose: Chemistry and Properties
  • Solid and Liquid States of Lactose
  • Significance of Lactose in Dairy Products
  • Production and Uses of Lactose
  • Galacto-oligosaccharides and Other Products Derived from Lactose
  • Lactose Malabsorption
  • Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products
  • Milk Oligosaccharides
  • Milk Salts: Technological Significance
  • Nutritional Aspects of Minerals in Bovine and Human Milks
  • Water in Dairy Products
  • Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products
  • Vitamins in Milk and Dairy Products: B-Group Vitamins
  • Flavours and Off-Flavours in Milk and Dairy Products
  • Physico-chemical Properties of Milk
  • Erratum to: IV. Significance of Lactose in Milk Powders.