Overview
Volume 3 of the most comprehensive treatise on dairy chemistry
Authoritative source for academics and industry professionals since 1980s
Now covers chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk
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Table of contents (12 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.Editors and Affiliations
About the editors
Paul L.H. McSweeney is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.
Patrick F. Fox was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry.
Alan L. Kelly is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.
Bibliographic Information
Book Title: Advanced Dairy Chemistry
Book Subtitle: Volume 3: Lactose, Water, Salts and Minor Constituents
Editors: Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly
DOI: https://doi.org/10.1007/978-3-030-92585-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-92584-0Published: 21 October 2022
Softcover ISBN: 978-3-030-92587-1Published: 21 October 2023
eBook ISBN: 978-3-030-92585-7Published: 20 October 2022
Edition Number: 4
Number of Pages: XVI, 562
Number of Illustrations: 61 b/w illustrations, 22 illustrations in colour
Topics: Biochemistry, general, Food Science