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Dairy Chemistry and Biochemistry

  • P. F. Fox
  • T. Uniacke-Lowe
  • P. L. H. McSweeney
  • J. A. O'Mahony

Table of contents

  1. Front Matter
    Pages i-xx
  2. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 1-19
  3. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 21-68
  4. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 69-144
  5. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 145-239
  6. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 241-270
  7. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 271-297
  8. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 299-320
  9. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 321-343
  10. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 345-375
  11. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 377-414
  12. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 415-497
  13. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 499-546
  14. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O’Mahony
    Pages 547-567
  15. Back Matter
    Pages 569-584

About this book

Introduction

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.

Keywords

Chemistry of dairy products Dairy chemistry Lactose Milk lipids Milk proteins Milk salts

Authors and affiliations

  • P. F. Fox
    • 1
  • T. Uniacke-Lowe
    • 2
  • P. L. H. McSweeney
    • 3
  • J. A. O'Mahony
    • 4
  1. 1.School of Food and Nutritional SciencesUniversity CollegeCorkIreland
  2. 2.School of Food and Nutritional SciencesUniversity CollegeCorkIreland
  3. 3.School of Food and Nutritional Sciences Department of Food ScienceUniversity CollegeCorkIreland
  4. 4.School of Food and Nutritional Sciences Deparment of Food ScienceUniversity CollegeCorkIreland

Bibliographic information