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Dairy Chemistry and Biochemistry

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Dairy Chemistry and Biochemistry/ by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
作者:	Fox, P. F.
其他作者:	Uniacke-Lowe, T.
面頁冊數:	XX, 584 p. 295 illus., 26 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-14892-2
ISBN:	9783319148922

Dairy Chemistry and Biochemistry
Fox, P. F.

Dairy Chemistry and Biochemistry[electronic resource] /by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony. - 2nd ed. 2015. - XX, 584 p. 295 illus., 26 illus. in color.online resource.

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.

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.

ISBN: 9783319148922

Standard No.: 10.1007/978-3-319-14892-2doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Dairy Chemistry and Biochemistry
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520 $a 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.
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