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Advanced Dairy Chemistry = Volume 3: Lactose, Water, Salts and Minor Constituents /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Advanced Dairy Chemistry/ edited by Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly.
其他題名:	Volume 3: Lactose, Water, Salts and Minor Constituents /
其他作者:	Kelly, Alan L.
面頁冊數:	XVI, 562 p. 83 illus., 22 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-3-030-92585-7
ISBN:	9783030925857

Advanced Dairy Chemistry = Volume 3: Lactose, Water, Salts and Minor Constituents /
Advanced Dairy ChemistryVolume 3: Lactose, Water, Salts and Minor Constituents /[electronic resource] :edited by Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly. - 4th ed. 2022. - XVI, 562 p. 83 illus., 22 illus. in color.online resource.

Lactose: Chemistry and Properties -- Solid and Liquid States of Lactose -- Significance of Lactose in Dairy Products -- Production and Uses of Lactose -- Galactooligosaccharides -- Lactose Malabsorption -- Indigenous Milk Oligosaccharides -- Milk Salts -- Minerals in milk: concentration and effects of dairy processing -- Vitamins and minerals in milk: concentration and effects of dairy processing -- Water in dairy products -- Physico-chemical properties of milk.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.

ISBN: 9783030925857

Standard No.: 10.1007/978-3-030-92585-7doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: QH506

Dewey Class. No.: 572

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