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Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

  • Paul McSweeney
  • Patrick F. Fox

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. P.F. Fox
    Pages 1-15
  3. Y. H. Roos
    Pages 17-33
  4. Paul L. H. McSweeney, Patric F. Fox
    Pages 35-104
  5. A.H.J. Paterson
    Pages 105-120
  6. M.J. Playne, R.G. Crittenden
    Pages 121-201
  7. C.J.E. Ingram, D.M. Swallow
    Pages 203-229
  8. T. Urashima, M. Kitaoka, S. Asakuma, M. Messer
    Pages 295-349
  9. J.A. Lucey, D.S. Horne
    Pages 351-389
  10. C.D. Hunt, F.H. Nielsen
    Pages 391-456
  11. D. Simatos, D. Champion, D. Lorient, C. Loupiac, G. Roudaut
    Pages 457-526
  12. P.A. Morrissey, T.R. Hill
    Pages 527-589
  13. D. Nohr, H.K. Biesalski
    Pages 591-630
  14. K.R. Cadwallader, T.K. Singh
    Pages 631-690
  15. O. J. McCarthy, H. Singh
    Pages 691-758
  16. Back Matter
    Pages 759-778

About this book

Introduction

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 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second 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.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Keywords

Vitamin dairy science food science hydrolysis lactose milk proteins

Editors and affiliations

  • Paul McSweeney
    • 1
  • Patrick F. Fox
    • 2
  1. 1.Fac. Food Technology & Nutrition, Dept. Food ScienceUniversity College CorkCorkIreland
  2. 2.Fac. Food Technology & Nutrition, Dept. Food ScienceUniversity College CorkCorkIreland

Bibliographic information