Dairy Chemistry and Biochemistry (Paperback, Softcover reprint of the original 2nd ed. 2015)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Release date:	October 2016
First published:	2015
Authors:	P.F. Fox • T Uniacke-Lowe • P.L.H. McSweeney • J A O'Mahony
Dimensions:	235 x 155 x 31mm (L x W x T)
Format:	Paperback
Pages:	584
Edition:	Softcover reprint of the original 2nd ed. 2015
ISBN-13:	978-3-319-37436-9
Languages:	English
Subtitles:	English
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-37436-2
Barcode:	9783319374369

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