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.
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