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
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