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Table of contents (13 chapters)
About this book
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.
- Chemistry of dairy products
- Dairy chemistry
- Milk lipids
- Milk proteins
- Milk salts
Authors and Affiliations
School of Food and Nutritional Sciences, University College, Cork, Ireland
P. F. Fox, T. Uniacke-Lowe
School of Food and Nutritional Sciences Department of Food Science, University College, Cork, Ireland
P. L. H. McSweeney
School of Food and Nutritional Sciences Deparment of Food Science, University College, Cork, Ireland
J. A. O'Mahony
About the authors
P. F. Fox, Emeritus Professor of Food Chemistry.
T. Uniacke-Lowe, Senior Technical Officer.
P. L. H. McSweeney, Professor of Food Chemistry.
J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.
Book Title: Dairy Chemistry and Biochemistry
Authors: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
Publisher: Springer Cham
Copyright Information: Springer International Publishing Switzerland 2015
Hardcover ISBN: 978-3-319-14891-5Published: 27 June 2015
Softcover ISBN: 978-3-319-37436-9Published: 22 October 2016
eBook ISBN: 978-3-319-14892-2Published: 19 June 2015
Edition Number: 2
Number of Pages: XX, 584
Number of Illustrations: 269 b/w illustrations, 26 illustrations in colour
Topics: Food Science